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	Comparison of hypoglycemic effects of ripened pu-erh tea and raw pu-erh tea in streptozotocin-induced diabetic rats
	Ding, Qianzhi; Zheng, Wei; Zhang, Bowei; Chen, Xiaojuan; Zhang, Jie; Pang, Xu; Zhang, Yong; Jia, Dexian; Pei, Surui; Dong, Yuesheng
刊名	RSC ADVANCES
	2019
卷号	9页码:2967-2977
关键词	Blood Fermentation Glucose Probiotics, Active components Anti diabetics Camellia sinensis Functional beverages Hypoglycemic effect Processing method Streptozotocin Yunnan province, Piles
ISSN号	2046-2069
URL标识	查看原文
WOS记录号	[DB:DC_IDENTIFIER_WOSID]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3219998
专题	大连理工大学
作者单位	1.Beijing Inst Radiat Med, 27 Taiping Rd, Beijing 100850, Peoples R China. 2.Dalian Univ Technol, Sch Life Sci & Biotechnol, Dalian 116024, Liaoning, Peoples R China. 3.Beijing Univ Chinese Med, Beijing 100029, Peoples R China. 4.Annord Gene Technol Co Ltd, Beijing 100176, Peoples R China.
推荐引用方式 GB/T 7714	Ding, Qianzhi,Zheng, Wei,Zhang, Bowei,et al. Comparison of hypoglycemic effects of ripened pu-erh tea and raw pu-erh tea in streptozotocin-induced diabetic rats[J]. RSC ADVANCES,2019,9:2967-2977.
APA	Ding, Qianzhi.,Zheng, Wei.,Zhang, Bowei.,Chen, Xiaojuan.,Zhang, Jie.,...&Ma, Baiping.(2019).Comparison of hypoglycemic effects of ripened pu-erh tea and raw pu-erh tea in streptozotocin-induced diabetic rats.RSC ADVANCES,9,2967-2977.
MLA	Ding, Qianzhi,et al."Comparison of hypoglycemic effects of ripened pu-erh tea and raw pu-erh tea in streptozotocin-induced diabetic rats".RSC ADVANCES 9(2019):2967-2977.

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