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Exploring the Antioxidant Effects and Periodic Regulation of Cancer Cells by Polyphenols Produced by the Fermentation of Grape Skin by Lactobacillus plantarum KFY02.
Liu, Jia; Tan, Fang; Liu, Xinhong; Yi, Ruokun; Zhao, Xin.
Affiliation
  • Liu J; Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China. liujia@cque.edu.cn.
  • Tan F; Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China. liujia@cque.edu.cn.
  • Liu X; Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China. liujia@cque.edu.cn.
  • Yi R; Department of Public Health, Our Lady of Fatima University, Valenzuela 838, Philippines. tanfang@foods.ac.cn.
  • Zhao X; Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China. liuxh@cque.edu.cn.
Biomolecules ; 9(10)2019 10 06.
Article in En | MEDLINE | ID: mdl-31590429
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Full text: 1 Database: MEDLINE Main subject: Vitis / Lactobacillus plantarum / Polyphenols / Antineoplastic Agents, Phytogenic / Antioxidants Type of study: Prognostic_studies Language: En Journal: Biomolecules Year: 2019 Type: Article Affiliation country: China
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Full text: 1 Database: MEDLINE Main subject: Vitis / Lactobacillus plantarum / Polyphenols / Antineoplastic Agents, Phytogenic / Antioxidants Type of study: Prognostic_studies Language: En Journal: Biomolecules Year: 2019 Type: Article Affiliation country: China