The Antioxidative Effect of Black Garlic Extract on Paraquat-induced Oxidative Stress in ICR Mice-Reference-Cited by-同舟云学术

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The Antioxidative Effect of Black Garlic Extract on Paraquat-induced Oxidative Stress in ICR Mice

Published:2011-12-31 Issue:6 Volume:43 Page:760-765
ISSN:0367-6293
Container-title:Korean Journal of Food Science and Technology
language:en
Short-container-title:Korean Journal of Food Science and Technology

Author:

Noh Byung-Kyu,Lee Jung-Kyu,Won Yong-Duk,Park Hyun-Jin,Lee Sung-Joon

Publisher

Korean Society of Food Science and Technology

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfst1/JAKO201111436239385.pdf

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The quality and sensory characteristics of tofu with various levels of black garlic extract;Korean Journal of Food Preservation;2014-10

2. Effect of Black Garlic and Gaeddongssuk (Artemisia annua L.) Extracts on the Lipid Profile and Hepatic Antioxidant Enzyme Activities of Exercised Rats;Journal of the Korean Society of Food Science and Nutrition;2013-06-30

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