Protective Effect of Lactic Acid-Fermented Beverage Prepared from the Peduncles of Hovenia dulcis on Alcohol-Induced Liver Damage in Mice

WANG Nan; DU Shuang-kui; FENG Xian-chao; YANG Zhi; XUE Kai-li; LI Zhi-xi

doi:10.13982/j.mfst.1673-9078.2016.8.005

Home>Articles>Protective Effect of Lactic Acid-Fermented Beverage Prepared from the Peduncles of Hovenia dulcis on Alcohol-Induced Liver Damage in Mice

DOI: 10.13982/j.mfst.1673-9078.2016.8.005

Protective Effect of Lactic Acid-Fermented Beverage Prepared from the Peduncles of Hovenia dulcis on Alcohol-Induced Liver Damage in Mice

WANG Nan

DU Shuang-kui

FENG Xian-chao

YANG Zhi

XUE Kai-li

LI Zhi-xi

Keywords：Hovenia dulcislactic acid fermented beveragealcoholliver injury

Publication Date：2016-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Modern Food Science & Technology

PKUISTICEI

Year, Vol.(Issue)：2016,32(8)