Chemical characterization of Tianshan green tea polysaccharides and its protective effects on cell oxidative injury-Reference-Cited by-同舟云学术

Chemical characterization of Tianshan green tea polysaccharides and its protective effects on cell oxidative injury

Published:2021-11-25 Issue:1 Volume:46 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Liu Jianbing¹^ORCID,Lin Jun¹,Huang Zuohua¹²,Zheng Qiuxia¹,Lin Feng¹,Wu Liyun¹

Affiliation:

1. Fujian Engineering and Research Center for Microbial Techniques of Hongqu Fujian Institute of Microbiology Fuzhou China

2. College of Forestry Fujian Agriculture and Forestry University Fuzhou China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.14000

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3. Redox control of senescence and age-related disease

4. Isolation and chemical characterisation of a polysaccharide from green tea (Camellia sinensisL.)

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