Effects of carnosine combined with Lactobacillus on the antioxidant capacity of liver and kidney in normal or stressed mice

作者：Qin Jian, Yue Ma, Conghui Wang, Huiying Li, Zhiqiang Zou, Yunqing Zhang, Jing Ma, Rong Du · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.103904 · 被引用次数：17 · 研究领域：Biochemical effects in animals、Free Radicals and Antioxidants、Stress Responses and Cortisol