Functional Assessment On The Essence Of Chicken Towards Anti-Aging
碩士 === 靜宜大學 === 食品營養學系 === 104 === Essence of chicken (EOC) might reduce the damage of reaction oxygen species (ROS) by the capacity of antioxidantive component such as carnosine and anserine. The experiments use 3-month-old SAMP8 male and female mice were used in this study. SAMP 8 mice were rando...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/52747973860780495660 |