FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (6): 113-114.
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LIU Cheng-Mei, FU Gui-Ming, TU Zong-Cai, WAN Yin
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Abstract: This study usedtwo Lily -polysaccharides to analyse functionofLowerin g bloodglucose level.The animal experimentalresults showedthatth eLily -polysaccharides showedrema rkableeffects ofloweringbloodglu coselevelin experimental mice of high blood glucose.
Key words: Lily -polysaccharide , Function Lowing blood glucose level
LIU Cheng-Mei, FU Gui-Ming, TU Zong-Cai, WAN Yin. Study on the Function Lily -polysaccharides to Lower the Blood Glucose[J]. FOOD SCIENCE, 2002, 23(6): 113-114.
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