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姜黄素及其代谢修饰产物对PC12细胞 氧化损伤的保护作用.

Authors :
李浩铭
黄永杰
王永丽
李大鹏
李 锋
Source :
Shipin Kexue/ Food Science; 2020, Vol. 41 Issue 15, p208-215, 8p
Publication Year :
2020

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
41
Issue :
15
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
145685265
Full Text :
https://doi.org/10.7506/spkx1002-6630-20191014-109