{"id":5584,"date":"2018-12-06T13:19:27","date_gmt":"2018-12-06T04:19:27","guid":{"rendered":"http:\/\/www2.fish.hokudai.ac.jp\/?p=5584"},"modified":"2018-12-06T13:19:27","modified_gmt":"2018-12-06T04:19:27","slug":"%e4%bd%90%e4%bc%af%e5%ae%8f%e6%a8%b9%e6%95%99%e6%8e%88%e3%81%8c%e5%b9%b3%e6%88%9028%e5%b9%b4%e5%ba%a6%e6%97%a5%e6%9c%ac%e6%b0%b4%e7%94%a3%e5%ad%a6%e4%bc%9a%e8%ab%96%e6%96%87%e8%b3%9e%e3%82%92%e5%8f%97","status":"publish","type":"post","link":"https:\/\/c-mng.cwh.hokudai.ac.jp\/www2.fish\/Root\/infomation\/5584","title":{"rendered":"\u4f50\u4f2f\u5b8f\u6a39\u6559\u6388\u304c\u5e73\u621028\u5e74\u5ea6\u65e5\u672c\u6c34\u7523\u5b66\u4f1a\u8ad6\u6587\u8cde\u3092\u53d7\u8cde\u3057\u307e\u3057\u305f\u3002"},"content":{"rendered":"
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\u65e5\u672c\u6c34\u7523\u5b66\u4f1a<\/p>\n
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\u4f50\u4f2f\u5b8f\u6a39<\/p>\n
\u6559\u6388<\/p>\n
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Conjugation with alginate oligosaccharide via the controlled Maillard reaction in a dry state is an effective method for the preparation of salmon myofibrillar protein with excellent anti-inflammatory activity
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