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Antioxidant effect of Lactobacillus fermentum HFY02-fermented soy milk on D-galactose-induced aging mouse model

Tiantian Hu Rui Chen Yu Qian Ke Ye Xingyao Long Kun-Young Park Xin Zhao

食品科学与人类健康（英文）2022，Vol.11Issue(5)：1362-1372,11.

Antioxidant effect of Lactobacillus fermentum HFY02-fermented soy milk on D-galactose-induced aging mouse model

Tiantian Hu ¹Rui Chen ²Yu Qian ¹Ke Ye ¹Xingyao Long ¹Kun-Young Park ³Xin Zhao¹

作者信息

1. Chongqing Collaborative Innovation Center for Functional Food,Chongqing Engineering Research Center of Functional Food,Chongqing Engineering Laboratory for Research and Development of Functional Food,Chongqing University of Education,Chongqing 400067,China
2. Department of General Practice,The Third People's Hospital of Chengdu,Chengdu 610036,China
3. Department of Food Science and Biotechnology,Cha University,Seongnam 13488,Korea
折叠

摘要

关键词

Lactobacillus fermentum HFY02/Fermented soybean milk/D-galactose/Antioxidant/Aging

Key words

Lactobacillus fermentum HFY02/Fermented soybean milk/D-galactose/Antioxidant/Aging

引用本文复制引用

Tiantian Hu,Rui Chen,Yu Qian,Ke Ye,Xingyao Long,Kun-Young Park,Xin Zhao..Antioxidant effect of Lactobacillus fermentum HFY02-fermented soy milk on D-galactose-induced aging mouse model[J].食品科学与人类健康（英文）,2022,11(5):1362-1372,11.

基金项目

This research was funded by Chongqing University Innovation Research Group Project(CXQTP20033),the Science and Technology Project of Chongqing(cstc2021jcyj-msxmX0408),and Scientific and Technological Innovation Project of Construction of Double City Economic Circle in Chengdu-Chongqing Area of Chongqing Education Commission(KJCX2020052). （CXQTP20033）

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