Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells
水牛奶乳制品的抗氧化特性:水牛乳清干酪经胃肠道消化后释放的 β-Lg 肽可降低肠上皮细胞的氧化应激
期刊:International Journal of Molecular Sciences
影响因子:0.7
doi:10.3390/ijms19071955
Manuela Giovanna Basilicata, Giacomo Pepe, Simona Adesso, Carmine Ostacolo, Marina Sala, Eduardo Sommella, Maria Carmina Scala, Antonella Messore, Giuseppina Autore, Stefania Marzocco, Pietro Campiglia
细胞生物学
上皮细胞
FCM
IF
IHC-P
WB
NQO1