Protective Effect and Mechanism of Chinese Yam Total Protein on High D-Glucose Induced Oxidative Stress in Human Umbilical Vein Endothelial Cells.

MLA

JIANG Leilei, et al. “Protective Effect and Mechanism of Chinese Yam Total Protein on High D-Glucose Induced Oxidative Stress in Human Umbilical Vein Endothelial Cells. (English).” Science & Technology of Food Industry, vol. 45, no. 11, June 2024, pp. 307–15. EBSCOhost, https://doi.org/10.13386/j.issn1002-0306.2023060254.

APA

JIANG Leilei, FENG Jiabao, LIU Ying, JIN Chenrong, LIU Meichen, WANG Siming, ZHAO Daqing, & YU Shiting. (2024). Protective Effect and Mechanism of Chinese Yam Total Protein on High D-Glucose Induced Oxidative Stress in Human Umbilical Vein Endothelial Cells. (English). Science & Technology of Food Industry, 45(11), 307–315. https://doi.org/10.13386/j.issn1002-0306.2023060254

Chicago

JIANG Leilei, FENG Jiabao, LIU Ying, JIN Chenrong, LIU Meichen, WANG Siming, ZHAO Daqing, and YU Shiting. 2024. “Protective Effect and Mechanism of Chinese Yam Total Protein on High D-Glucose Induced Oxidative Stress in Human Umbilical Vein Endothelial Cells. (English).” Science & Technology of Food Industry 45 (11): 307–15. doi:10.13386/j.issn1002-0306.2023060254.