不同来源红茶菌对过氧化氢诱导的Caco-2细胞氧化损伤的保护作用研究
周祺, 王永平, 刘同杰, 张兰威
Studies on protective effects of different sources of Kombucha against hydrogen peroxide-induced oxidative damage in Caco-2 cells
ZHOU Qi, WANG Yongping, LIU Tongjie, ZHANG Lanwei
食品与发酵工业
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2025, (24): 223
-229
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DOI: 10.13995/j.cnki.11-1802/ts.042643
