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: | , |
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Other Authors: | |
Format: | Others |
Language: | zh-TW |
Published: |
2016
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Online Access: | http://ndltd.ncl.edu.tw/handle/52747973860780495660 |