机译:阿拉伯糖和甜菜浆对高糖诱导的LLC-PK细胞氧化应激的保护作用
Sejeon Food Research Institute, Sejeon Co. LTC, Jincheon, Republic of Korea;
Department of Food Science and Nutrition, Pusan National University, 30 Jangjeon-dong, Ceumjeong-gu, Busan 609-735, Republic of Korea;
Department of Food Science and Nutrition, Pusan National University, 30 Jangjeon-dong, Ceumjeong-gu, Busan 609-735, Republic of Korea;
Department of Food Science and Nutrition, Pusan National University, 30 Jangjeon-dong, Ceumjeong-gu, Busan 609-735, Republic of Korea;
Department of Food Science and Nutrition, Pusan National University, 30 Jangjeon-dong, Ceumjeong-gu, Busan 609-735, Republic of Korea;
τ-arabinose; sugar beet pulp; hyperglycemia; oxidative stress; diabetes;
机译:甜菜果肉中富含阿拉伯糖和阿魏酸的果胶多糖和半纤维素的表征
机译:硫辛酸对LLC-PK(1)细胞中甲基乙二醛诱导的氧化应激的保护作用。
机译:硫辛酸对甲基乙二醛诱导的LLC-PK 1 sub>细胞氧化应激的保护作用
机译:甜菜浆粕多糖在甜菜业可持续发展中的作用
机译:利用混合培养的细胞外酶厌氧发酵优化废甜菜浆糖的优化
机译:Nesfatin-1对高葡萄糖诱导的炎症氧化应激和视网膜上皮细胞凋亡的保护作用和分子机制
机译:Mori Cortex Radicis提取物对PC12细胞高葡萄糖诱导的氧化应激的保护作用
机译:水分胁迫对甜菜生产的影响