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Publikováno v:
Food chemistry. 382
Chicken eggshell membrane (ESM) is a highly insoluble structure that is greatly stabilized by extensive desmosine, isodesmosine, and disulfide cross-linkages. The ESM possesses numerous biological functions including anti-microbial, anti-inflammatory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3658d9a22caee2766794d73a6cc97a9b
https://pubmed.ncbi.nlm.nih.gov/35149473
https://pubmed.ncbi.nlm.nih.gov/35149473
