Protective Effect of Lüeyang Black-bone Chicken Soup on Different Tissues of D-galactose-induced Aging Mice
Objective: To study the antioxidant effect of Lüeyang black-bone chicken soup on different tissues of D-galactose-induced senescence mice, so as to provide theoretical support for the deep processing and industrial development of Lüeyang black-bone chicken. Methods: The main nutritional value of the...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110322 |