Chi, C.-F. & Wang, B. & Li, Z.-R. & Luo, H.-Y. & Ding, G.-F. & Wu, C.-W. (2014)
Characterization of acid-soluble collagen from the skin of Hammerhead Shark (Sphyrna lewini). Journal of Food Biochemistry, 38(2), 236–247
DOI: 10.1111/jfbc.12042
Wang, B. & Gong, Y.-D. & Li, Z.-R. & Yu, D. & Chi, C.-F. & Ma, J.-Y. (2014)
Isolation and characterisation of five novel antioxidant peptides from ethanol-soluble proteins hydrolysate of spotless smoothhound (Mustelus griseus) muscle. Journal of Functional Foods, 6, 176–185
DOI: 10.1016/j.jff.2013.10.004
Luo, H.-Y. & Wang, B. & Li, Z.-R. & Chi, C.-F. & Zhang, Q.-H. & He, G.-Y. (2013)
Preparation and evaluation of antioxidant peptide from papain hydrolysate of Sphyrna lewini muscle protein. LWT – Food Science and Technology, 51(1), 281–288
DOI: 10.1016/j.iwt.2012.10.008
Chi, C.-F. & Wang, B. & Li, Z.-R. & Luo, H.-Y. & Ding, G.-F. (2013)
Characterization of acid-soluble collagens from the cartilages of scalloped hammerhead (Sphyrna lewini), red stingray (Dasyatis akajei), and skate (Raja porosa). Food Science and Biotechnology, 22(4), 909–916
DOI: 10.1007/s10068-013-0163-0
Wang, B. & Li, Z.-R. & Chi, C.-F. & Zhang, Q.-H. & Luo, H.-Y. (2012)
Preparation and evaluation of antioxidant peptides from ethanol-soluble proteins hydrolysate of Sphyrna lewini muscle. Peptides, 36(2), 240–250
DOI: 10.1016/j.peptides.2012.05.013