Yang, W.; Zhang, X.; Sun, M.; Jiao, Y.; Li, X.; Liu, L.; Wang, Z.
The Peptide Fractions of Cheddar Cheese Made with Lactobacillus helveticus 1.0612 Play Protective Effects in H2O2-Induced Oxidative-Damaged Caco-2 Cells Models. Foods 2023, 12, 2790.
https://doi.org/10.3390/foods12142790
AMA Style
Yang W, Zhang X, Sun M, Jiao Y, Li X, Liu L, Wang Z.
The Peptide Fractions of Cheddar Cheese Made with Lactobacillus helveticus 1.0612 Play Protective Effects in H2O2-Induced Oxidative-Damaged Caco-2 Cells Models. Foods. 2023; 12(14):2790.
https://doi.org/10.3390/foods12142790
Chicago/Turabian Style
Yang, Wanshuang, Xiuxiu Zhang, Meng Sun, Yang Jiao, Xiaodong Li, Lu Liu, and Zhong Wang.
2023. "The Peptide Fractions of Cheddar Cheese Made with Lactobacillus helveticus 1.0612 Play Protective Effects in H2O2-Induced Oxidative-Damaged Caco-2 Cells Models" Foods 12, no. 14: 2790.
https://doi.org/10.3390/foods12142790
APA Style
Yang, W., Zhang, X., Sun, M., Jiao, Y., Li, X., Liu, L., & Wang, Z.
(2023). The Peptide Fractions of Cheddar Cheese Made with Lactobacillus helveticus 1.0612 Play Protective Effects in H2O2-Induced Oxidative-Damaged Caco-2 Cells Models. Foods, 12(14), 2790.
https://doi.org/10.3390/foods12142790
