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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.36 no.5, 2021년, pp.363 - 375
Chelliah, Ramachandran (Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University) , Daliri, Eric Banan-Mwine (Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University) , Elahi, Fazle (Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University) , Yeon, Su-Jung (Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University) , Tyagi, Akanksha (Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University) , Park, Chae Rin (Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University) , Kim, Eun Ji (Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University) , Jo, kyoung Hee (Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University) , Oh, Deog-Hwan (Department of Food Science and Biotechnology, College of Agricul)
Trends in the developing era to discover and design peptide-based treatments throughout an epidemic infection scenario such as COVID-19 could progress into a more efficient and low-cost therapeutic environment. However, the weakening of proteolysis is one downside of natural peptide drugs. But, pept...
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