Effects of Dietary Protein of Proso Millet on Liver Injury Induced byD-galactosamine in Rats

Author:

NISHIZAWA Naoyuki,SATO Daiki,ITO Yoshiaki,NAGASAWA Takashi,HATAKEYAMA Yasuko,CHOI Myeong-Rak,CHOI You-Young,WEI Yi Min

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Reference6 articles.

1. 2) Fischer, J. E. and Kane, T. D., Nutrition in Liver Disease. In “Present Knowledge in Nutrition, 7th ed.”, eds. Ziegler, E. E. and Filer, Jr., L. J., ILSI Press, Washington , DC, pp. 472-481 (1996).

2. 3) Goldberg, I., In “Functional Foods: Designer Foods, Pharmafoods, Nutraceuticals”, Chapman & Hall, New York and London (1994).

3. 4) Wildman, R. E. C., In “Handbook of Nutraceuticals and Functional Foods”, CRC Press LLC, Boca Raton, FL., U.S.A. (2001).

4. 25) Serna-Saldivar, S. O., McDonough, C. M., and Rooney, L. W., The Millets. In “Handbook of Cereal Science and Technology”, eds. Lorenz, K. J., and Kulp, K., Marcel Dekker Inc, New York, USA, pp. 271-300 (1991).

5. 26) Dendy, D. A. V., Sorghum and the millets : production and importance. In “Sorghum and Millets: Chimistry and Tecnology”, ed. Dendy, D. A. V., American Association of Cereal Chemists, Inc, St. Paul, Minnesota, USA, pp. 11-26 (1995).

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