| Title : Oligosaccharides from black ginseng innovatively prepared by low temperature steam-heating process ameliorate cognitive impairment in Alzheimer's disease mice via the Keap-1\/Nrf2 pathway - Xu_2024_J.Sci.Food.Agric__ |
| Author(s) : Xu W , Yu P , Shao S , Xie Z , Wu Y , Liu J , Xu T , Cai G , Yang H |
| Ref : J Sci Food Agric , : , 2024 |
| Abstract : Xu_2024_J.Sci.Food.Agric__ |
| ESTHER : Xu_2024_J.Sci.Food.Agric__ |
| PubMedSearch : Xu_2024_J.Sci.Food.Agric__ |
| PubMedID: 38372395 |
Xu W, Yu P, Shao S, Xie Z, Wu Y, Liu J, Xu T, Cai G, Yang H (2024)
Oligosaccharides from black ginseng innovatively prepared by low temperature steam-heating process ameliorate cognitive impairment in Alzheimer's disease mice via the Keap-1\/Nrf2 pathway
J Sci Food Agric
:
Xu W, Yu P, Shao S, Xie Z, Wu Y, Liu J, Xu T, Cai G, Yang H (2024)
J Sci Food Agric
: