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Optimization of Fermentation Process of Pomegranate Peel and Schisandra Chinensis and the Biological Activities of Fermentation Broth: Antioxidant Activity and Protective Effect Against H2O2-induced Oxidative Damage in HaCaT Cells.
Liu, Hui-Min; Xu, Peng-Fei; Cheng, Ming-Yan; Lei, Sheng-Nan; Liu, Qing-Lei; Wang, Wei.
Afiliação
  • Liu HM; School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China.
  • Xu PF; Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China.
  • Cheng MY; School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China.
  • Lei SN; School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China.
  • Liu QL; School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China.
  • Wang W; School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China.
Molecules ; 26(11)2021 Jun 05.
Article em En | MEDLINE | ID: mdl-34198860
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fatores Biológicos / Schisandra / Punica granatum / Peróxido de Hidrogênio / Lactobacillus / Antioxidantes Limite: Humans Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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XML
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fatores Biológicos / Schisandra / Punica granatum / Peróxido de Hidrogênio / Lactobacillus / Antioxidantes Limite: Humans Idioma: En Ano de publicação: 2021 Tipo de documento: Article