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A Simple Quality Evaluation Method for Proteoglycan after Addition to Beverages
Over the past 10 years, many products utilizing the functionality of salmon cartilage proteoglycan have come on the market, and consumer awareness of proteoglycan has increased. During this period, the biggest issue has been how to evaluate the amount and quality of proteoglycan in the cartilage ext...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Japanese Society of Applied Glycoscience
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9276523/ https://www.ncbi.nlm.nih.gov/pubmed/35891900 http://dx.doi.org/10.5458/jag.jag.JAG-2021_0016 |