Volume 1, Issue 5, October 2020, Pages 377 - 379
Evaluation and Improvement of in vitro Detection Methods of Thrombin Inhibitor Activity
Hanxiong Liu1, Shuzhen Cheng1, 2, Zhenyu Wang1, Ming Du1, *
1School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
2Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
*Corresponding author. Email: firstname.lastname@example.org
Available Online 12 October 2020.
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Cite this article
TY - JOUR AU - Hanxiong Liu AU - Shuzhen Cheng AU - Zhenyu Wang AU - Ming Du PY - 2020 DA - 2020/10/12 TI - Evaluation and Improvement of in vitro Detection Methods of Thrombin Inhibitor Activity JO - eFood SP - 377 EP - 379 VL - 1 IS - 5 SN - 2666-3066 UR - https://doi.org/10.2991/efood.k.201002.001 DO - https://doi.org/10.2991/efood.k.201002.001 ID - Liu2020 ER -