1广东海洋大学食品科技学院,广东 湛江 524088;2广东省水产品加工与安全重点实验室,广东 湛江 524088;3广东普通高等学校水产品深加工重点实验室,广东 湛江 524088;4国家贝类加工技术研发分中心(湛江), 广东 湛江 524088;5南海生物资源开发与利用协同创新中心,广东 湛江 524088
林海生(1985—),男,广东海洋大学副教授,博士。E-mail:haishenglin@163.com
广东省自然科学基金(编号:2024A1515012130)
1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China;2Guangdong Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang, Guangdong 524088, China;3Key Laboratory of Aquatic Products Deep Processing of Guangdong Universities, Zhanjiang, Guangdong 524088, China;4National Research and Development Center for Shellfish Processing Technology (Zhanjiang), Zhanjiang, Guangdong 524088, China;5South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang, Guangdong 524088, China
黄昊旸,张君怡,沈炜强,等.方格星虫胶原肽抗炎作用及其对小鼠皮肤创伤修复的促进机制[J].食品与机械,2026,42(5):181-189.
HUANG Haoyang, ZHANG Junyi, SHEN Weiqiang, et al. Anti-inflammatory effect of Sipunculus nudus collagen peptide and its mechanism in skin wound repair promotion in mice[J]. Food & Machinery,2026,42(5):181-189.
