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荔枝果壳原花青素对中波紫外线诱导 HaCaT细胞氧化损伤的保护作用.

Authors :
董丽红
罗牡康
张名位
张瑞芬
邓 梅
陈燕霞
贾栩超
Source :
Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 21, p233-240, 8p
Publication Year :
2022

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 :
43
Issue :
21
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
160830970
Full Text :
https://doi.org/10.7506/spkx1002-6630-20211211-133