Enzymatic Preparation of Uric Acid-lowering Peptides from Yinghong NO.9 Tea Protein and Activity Comparison of the Components with Different Molecular Weights

YE Haoduo; GUAN Xiaosheng; MA Feng; MAO Yuanhui; SUN Shili; CAO Yong; MIAO Jianyin

doi:10.13982/j.mfst.1673-9078.2023.3.0401

Home>Articles>Enzymatic Preparation of Uric Acid-lowering Peptides from Yinghong NO.9 Tea Protein and Activity Comparison of the Components with Different Molecular Weights

DOI: 10.13982/j.mfst.1673-9078.2023.3.0401

Enzymatic Preparation of Uric Acid-lowering Peptides from Yinghong NO.9 Tea Protein and Activity Comparison of the Components with Different Molecular Weights

YE Haoduo

GUAN Xiaosheng

MA Feng

MAO Yuanhui

SUN Shili

CAO Yong

MIAO Jianyin

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Publication Date：2023-03-15

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：9( 147-155 )

Modern Food Science & Technology

EIISTICPKU

ISSN：1673-9078

Year, Vol.(Issue)：2023,39(3)