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	Effects of polysaccharides from Inonotus obliquus and its chromium (III) complex on advanced glycation end-products formation, α-amylase, α-glucosidase activity and H2O2-induced oxidative damage in hepatic L02 cells.
	Wang, C.a; Gao, X.a; Santhanam, R.K.a; Chen, Z.a; Chen, Y.a; Xu, L.a; Ferri, N.b; Chen, H.a
刊名	Food And Chemical Toxicology: An International Journal Published For The British Industrial Biological Research Association
	2018
卷号	Vol.116 Part B页码:335-345
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2895325
专题	天津大学
作者单位	1.aTianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, China 2.bDepartment of Pharmaceutical and Pharmacological Sciences, University of Padova, Padua, Italy
推荐引用方式 GB/T 7714	Wang, C.a,Gao, X.a,Santhanam, R.K.a,et al. Effects of polysaccharides from Inonotus obliquus and its chromium (III) complex on advanced glycation end-products formation, α-amylase, α-glucosidase activity and H2O2-induced oxidative damage in hepatic L02 cells.[J]. Food And Chemical Toxicology: An International Journal Published For The British Industrial Biological Research Association,2018,Vol.116 Part B:335-345.
APA	Wang, C.a.,Gao, X.a.,Santhanam, R.K.a.,Chen, Z.a.,Chen, Y.a.,...&Chen, H.a.(2018).Effects of polysaccharides from Inonotus obliquus and its chromium (III) complex on advanced glycation end-products formation, α-amylase, α-glucosidase activity and H2O2-induced oxidative damage in hepatic L02 cells..Food And Chemical Toxicology: An International Journal Published For The British Industrial Biological Research Association,Vol.116 Part B,335-345.
MLA	Wang, C.a,et al."Effects of polysaccharides from Inonotus obliquus and its chromium (III) complex on advanced glycation end-products formation, α-amylase, α-glucosidase activity and H2O2-induced oxidative damage in hepatic L02 cells.".Food And Chemical Toxicology: An International Journal Published For The British Industrial Biological Research Association Vol.116 Part B(2018):335-345.

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