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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)

Palabras clave de AGROVOC
antioxidants carbon tetrachloride fermented products healing histopathology immunohistochemistry immunology injurious factors liver phenolic content radishes rats
Información bibliográfica
ISSN 0125-6491
Paginación
405-416
Otras materias
Injury; Fermented red radish; Antioxidant components
Idioma
Inglés
Nota
Summary (En)
Tipo
Summary; Non-Conventional
Autores corporativos
Chulalongkorn University, Bangkok (Thailand). Faculty of Veterinary Science
2022-12-15
AGRIS AP
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Este registro bibliográfico ha sido proporcionado por Kasetsart University

Descubra la colección de este proveedor de datos en AGRIS

Enlaces
https://agkb.lib.ku.ac.th/agrisservice/search_detail/result/406762
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