Analysis of the antioxidant efficacy substances in fermented black mulberry juice and their preventive effects on oxidative stress in C2C12 cells

作者：Mingshan Lv, Xiaolu Liu, Ruoqing Liu, Aihemaitijiang Aihaiti, Jingyang Hong, Zheng Li, Jun Xing, Yincang Cui, Liang Wang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.142988 · 被引用次数：14 · 研究领域：Food Quality and Safety Studies、Phytochemicals and Antioxidant Activities、Animal Nutrition and Physiology