Antioxidative effects of fermented sesame sauce against hydrogen peroxide-induced oxidative damage in LLC-PK1 porcine renal tubule cells-Reference-Cited by-同舟云学术

Antioxidative effects of fermented sesame sauce against hydrogen peroxide-induced oxidative damage in LLC-PK1 porcine renal tubule cells

Published:2014 Issue:2 Volume:8 Page:138
ISSN:1976-1457
Container-title:Nutrition Research and Practice
language:en
Short-container-title:Nutr Res Pract

Author:

Song Jia-Le¹²,Choi Jung-Ho³,Seo Jae-Hoon³,Kil Jeung-Ha¹,Park Kun-Young¹²

Affiliation:

1. Department of Food Science and Nutrition, Pusan National University, Busan 609-735, Korea.

2. Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63 Beon-gil, Geumjeong, Busan 609-735, Korea.

3. Daesang R&D, Icheon, Gyeonggi 467-813, Korea.

Funder

Daesang Corporation, Korea

National Center of Efficacy Evaluation for the Development of Health Products Targeting Digestive Disorders (NCEED) funded by the Ministry of Health and Welfare, South Korea

Publisher

The Korean Nutrition Society and The Korean Society of Community Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

https://synapse.koreamed.org/pdf/10.4162/nrp.2014.8.2.138

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