Effect of phenolic substances in Xinjiang wine on the activity of autophagy in LO2 cells

WANG Yanling; CHEN Shanbin; ZHAO Wenmei; YIN Liping; LI Jinxue; ZHANG Haipeng; ZHANG Jinping; HUANG Cui; LYU Jiawei; WU Yun; XUE Jie

doi:10.13995/j.cnki.11-1802/ts.035591

WANG Yanling, CHEN Shanbin, ZHAO Wenmei, YIN Liping, LI Jinxue, ZHANG Haipeng, ZHANG Jinping, HUANG Cui, LYU Jiawei, WU Yun, XUE Jie

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 118-125.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 118-125. DOI: 10.13995/j.cnki.11-1802/ts.035591

Effect of phenolic substances in Xinjiang wine on the activity of autophagy in LO2 cells

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(4): 118-125 https://doi.org/10.13995/j.cnki.11-1802/ts.035591

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Received	Revised
2023-03-23	2023-04-04
Issue Date
2024-03-15

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