Effects of lactic acid fermentation vegetables extracts on the genetoxicity of 4-nitroquinoline N-oxide and survival of several cancer cells
碩士 === 國立臺灣大學 === 食品科技研究所 === 94 === Lactic acid bacteria has been used in many fermented foods for their preservative properties and unique flavor properties. This study examined the cytotoxicity of two kinds of lactic acid fermentation vegetables kimchi and sauerkraut against 4-nitroquinoline N-ox...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/34369717750287054162 |