In vitro inhibitory effects of phenolic compounds from fungi-fermented wheat bran on pancreatic lipase activity and triglyceride accumulation in HepG2 cells

In vitro inhibitory effects of phenolic compounds from fungi-fermented wheat bran on pancreatic lipase activity and triglyceride accumulation in HepG2 cells

WANG Chun-li,HUANG Shi-qi,SUN Dan,CAI Sheng-bao

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (3) : 61.

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PDF(1731 KB)

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (3) : 61.

In vitro inhibitory effects of phenolic compounds from fungi-fermented wheat bran on pancreatic lipase activity and triglyceride accumulation in HepG2 cells

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(3): 61

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