eFood

Volume 1, Issue 5, October 2020, Pages 377 - 379

Evaluation and Improvement of in vitro Detection Methods of Thrombin Inhibitor Activity

Authors
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: duming@dlpu.edu.cn
Corresponding Author
Ming Du
Available Online 12 October 2020.
DOI
https://doi.org/10.2991/efood.k.201002.001How to use a DOI?
Copyright
© 2020 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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Journal
eFood
Volume-Issue
1 - 5
Pages
377 - 379
Publication Date
2020/10/12
ISSN (Online)
2666-3066
DOI
https://doi.org/10.2991/efood.k.201002.001How to use a DOI?
Copyright
© 2020 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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  -