Huang, C.; Li, L.; Wang, R.; Wu, G.; Xiong, H.; Ma, Y.
Protease Selection Influences Molecular Weight, In Vitro Antioxidant Activity and LO2 Cellular Protective Effects of Oyster Protein Hydrolysates. Foods 2026, 15, 1030.
https://doi.org/10.3390/foods15061030
AMA Style
Huang C, Li L, Wang R, Wu G, Xiong H, Ma Y.
Protease Selection Influences Molecular Weight, In Vitro Antioxidant Activity and LO2 Cellular Protective Effects of Oyster Protein Hydrolysates. Foods. 2026; 15(6):1030.
https://doi.org/10.3390/foods15061030
Chicago/Turabian Style
Huang, Can, Lu Li, Ruifang Wang, Guohong Wu, Hejian Xiong, and Ying Ma.
2026. "Protease Selection Influences Molecular Weight, In Vitro Antioxidant Activity and LO2 Cellular Protective Effects of Oyster Protein Hydrolysates" Foods 15, no. 6: 1030.
https://doi.org/10.3390/foods15061030
APA Style
Huang, C., Li, L., Wang, R., Wu, G., Xiong, H., & Ma, Y.
(2026). Protease Selection Influences Molecular Weight, In Vitro Antioxidant Activity and LO2 Cellular Protective Effects of Oyster Protein Hydrolysates. Foods, 15(6), 1030.
https://doi.org/10.3390/foods15061030