Food Chemistry
 2025
DOI: 10.1016/j.foodchem.2024.142451
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Identification of a novel peptide with anti-inflammatory activity from Binglangjiang buffalo fermented milk and its potential inhibitory mechanism in lipopolysaccharide-stimulated RAW264.7 cells

Wentao Zheng,
Yufang Li,
Yuzhu Wang
et al.
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