Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress.
about
Cancer Preventive Potential of Kimchi Lactic Acid Bacteria (Weissella cibaria, Lactobacillus plantarum).Identification of 2-hydroxyisocaproic acid production in lactic acid bacteria and evaluation of microbial dynamics during kimchi ripening.Kimchi attenuates fatty streak formation in the aorta of low-density lipoprotein receptor knockout mice via inhibition of endoplasmic reticulum stress and apoptosis.
P2860
Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress.
description
2014 nî lūn-bûn
@nan
2014 թուականի Օգոստոսին հրատարակուած գիտական յօդուած
@hyw
2014 թվականի օգոստոսին հրատարակված գիտական հոդված
@hy
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
name
Antioxidative effects of Kimch ...... ical-induced oxidative stress.
@ast
Antioxidative effects of Kimch ...... ical-induced oxidative stress.
@en
Antioxidative effects of Kimch ...... ical-induced oxidative stress.
@nl
type
label
Antioxidative effects of Kimch ...... ical-induced oxidative stress.
@ast
Antioxidative effects of Kimch ...... ical-induced oxidative stress.
@en
Antioxidative effects of Kimch ...... ical-induced oxidative stress.
@nl
prefLabel
Antioxidative effects of Kimch ...... ical-induced oxidative stress.
@ast
Antioxidative effects of Kimch ...... ical-induced oxidative stress.
@en
Antioxidative effects of Kimch ...... ical-induced oxidative stress.
@nl
P2093
P2860
P356
P1476
Antioxidative effects of Kimch ...... ical-induced oxidative stress.
@en
P2093
Boh Kyung Kim
Eun Ju Cho
Ji Myung Choi
Kun Young Park
Soon Ah Kang
P2860
P304
P356
10.4162/NRP.2014.8.6.638
P577
2014-08-30T00:00:00Z