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Protective effect of ovalbumin-flavonoid hydrogel on thrombolytic activity and stability of nattokinase

Yejun Zhong1, Lei Yang2, Ziyi Zhu2

  • 1State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; School of Public Health and Health Management, Gannan Medical University, Ganzhou, Jiangxi 341000, China.

Food Research International (Ottawa, Ont.)
|June 2, 2022
PubMed

Keywords:
FlavonoidsHydrogelNattokinaseOvalbuminThrombolytic activity

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