Exposure to common food additive carrageenan leads to reduced sulfatase activity and increase in sulfated glycosaminoglycans in human epithelial cells-Reference-Cited by-同舟云学术

Exposure to common food additive carrageenan leads to reduced sulfatase activity and increase in sulfated glycosaminoglycans in human epithelial cells

Published:2012-06 Issue:6 Volume:94 Page:1309-1316
ISSN:0300-9084
Container-title:Biochimie
language:en
Short-container-title:Biochimie

Author:

Yang Bo,Bhattacharyya Sumit,Linhardt Robert,Tobacman Joanne

Publisher

Elsevier BV

Subject

General Medicine,Biochemistry

Reference39 articles.

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