Processing of Kansui Roots Stir-Baked with Vinegar Reduces...

Molecules 2014 / 06 Vol. 19; Iss. 6

Processing of Kansui Roots Stir-Baked with Vinegar Reduces Kansui-Induced Hepatocyte Cytotoxicity by Decreasing the Contents of Toxic Terpenoids and Regulating the Cell Apoptosis Pathway

Yan, Xiaojing, Zhang, Li, Guo, Jianming, Cao, Yudan, Shang, Erxin, Tang, Yuping, Ding, Anwei, Duan, Jin-ao
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Volume:
19
Language:
english
Journal:
Molecules
DOI:
10.3390/molecules19067237
Date:
June, 2014
File:
PDF, 1.89 MB
english, 2014
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