Preparation of xanthine oxidase inhibitory peptides from peanut meal protein and their intervention effects on hyperuricemia.

Yuan T, Qiao H, Sun X, Zhang X, Pang J, Gao Y.

DOI: 10.1002/jsfa.70682
Published: 2026-04-27
Container: J Sci Food Agric
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.70682,
  title = {Preparation of xanthine oxidase inhibitory peptides from peanut meal protein and their intervention effects on hyperuricemia.},
  author = {Yuan T and  Qiao H and  Sun X and  Zhang X and  Pang J and  Gao Y.},
  year = {2026},
  journal = {J Sci Food Agric},
  doi = {10.1002/jsfa.70682},
  url = {https://doi.org/10.1002/jsfa.70682}
}

RIS

TY  - JOUR
TI  - Preparation of xanthine oxidase inhibitory peptides from peanut meal protein and their intervention effects on hyperuricemia.
AU  - Yuan T
AU  -  Qiao H
AU  -  Sun X
AU  -  Zhang X
AU  -  Pang J
AU  -  Gao Y.
PY  - 2026
JO  - J Sci Food Agric
DO  - 10.1002/jsfa.70682
UR  - https://doi.org/10.1002/jsfa.70682
ER  -

APA

T, Y., H, Q., X, S., X, Z., J, P., & Y., G. (2026). Preparation of xanthine oxidase inhibitory peptides from peanut meal protein and their intervention effects on hyperuricemia.. J Sci Food Agric. https://doi.org/10.1002/jsfa.70682

Source records

europe-pmc · retrieved 2026-09-26T11:13:14.351Z