竹盐酿造酱油对H2O2诱发LLC-PK1细胞氧化损伤的保护作用

宋家乐1,2，李贵节2,3，赵欣2,3,*

Protective Effect of Bamboo Salt Soy Sauce on H2O2-Induced Cellular Oxidative Damage in LLC-PK1 Cells

SONG Jiale1,2, LI Guijie2,3, ZHAO Xin2,3,*

食品科学 . 2015, (9): 176 -180 . DOI: 10.7506/spkx1002-6630-201509032