Order Article Reprints

Yan X, Zhang L, Guo J, Cao Y, Shang E, Tang Y, Ding A, Duan J-A. Processing of Kansui Roots Stir-Baked with Vinegar Reduces Kansui-Induced Hepatocyte Cytotoxicity by Decreasing the Contents of Toxic Terpenoids and Regulating the Cell Apoptosis Pathway. Molecules. 2014; 19(6):7237-7254. https://doi.org/10.3390/molecules19067237

Yan, Xiaojing, Li Zhang, Jianming Guo, Yudan Cao, Erxin Shang, Yuping Tang, Anwei Ding, and Jin-Ao Duan. 2014. "Processing of Kansui Roots Stir-Baked with Vinegar Reduces Kansui-Induced Hepatocyte Cytotoxicity by Decreasing the Contents of Toxic Terpenoids and Regulating the Cell Apoptosis Pathway" Molecules 19, no. 6: 7237-7254. https://doi.org/10.3390/molecules19067237

Yan, X., Zhang, L., Guo, J., Cao, Y., Shang, E., Tang, Y., Ding, A., & Duan, J.-A. (2014). Processing of Kansui Roots Stir-Baked with Vinegar Reduces Kansui-Induced Hepatocyte Cytotoxicity by Decreasing the Contents of Toxic Terpenoids and Regulating the Cell Apoptosis Pathway. Molecules, 19(6), 7237-7254. https://doi.org/10.3390/molecules19067237