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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...

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Detalles Bibliográficos
Autores principales: Kakizaki, Ikuko, Kato, Yoji
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Japanese Society of Applied Glycoscience 2022
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

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