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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)

Mots clés AGROVOC
antioxidants carbon tetrachloride fermented products healing histopathology immunohistochemistry immunology injurious factors liver phenolic content radishes rats
Informations bibliographiques
ISSN 0125-6491
Pagination
405-416
D'autres materias
Injury; Fermented red radish; Antioxidant components
Langue
anglais
Note
Summary (En)
Type
Summary; Non-Conventional
Auteur institutionnelle
Chulalongkorn University, Bangkok (Thailand). Faculty of Veterinary Science
2022-12-15
AGRIS AP
Fournisseur de données

Cette notice bibliographique a été fournie par Kasetsart University

Découvrez la collection de ce fournisseur de données dans AGRIS

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