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Effect of fermented red radish (Raphanus sativus L.) in carbon tetrachloride-induced liver injury in rats

2020

Ayhan Atasever(Erciyes University, Kayseri (Turkey). Faculty of Veterinary Medicine. Department of Pathology) | Duygu Yaman Gram(Erciyes University, Kayseri (Turkey). Faculty of Veterinary Medicine. Department of Pathology) | Gorkem Ekebas(Erciyes University, Kayseri (Turkey). Faculty of Veterinary Medicine. Department of Pathology) E-mail:[email protected] | Nurhan Ertas Onmaz(Erciyes University, Kayseri (Turkey). Faculty of Veterinary Medicine. Department of Food Hygiene and Technology) | Meryem Senturk(Erciyes University, Kayseri (Turkey). Faculty of Veterinary Medicine. Department of Biochemistry) | Meryem Eren(Erciyes University, Kayseri (Turkey). Faculty of Veterinary Medicine. Department of Biochemistry) | Lutfiye Ekici(Erciyes University, Kayseri (Turkey). Faculty of Engineering. Department of Food Engineering)

AGROVOC Keywords
antioxidants carbon tetrachloride fermented products healing histopathology immunohistochemistry immunology injurious factors liver phenolic content radishes rats
Bibliographic information
The Thai Journal of Veterinary Medicine
ISSN 0125-6491
Pagination
405-416
Other Subjects
Injury; Fermented red radish; Antioxidant components
Language
English
Note
Summary (En)
Type
Summary; Non-Conventional
Corporate Author
Chulalongkorn University, Bangkok (Thailand). Faculty of Veterinary Science
2022-12-15
AGRIS AP
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