Article Versions Notes

Sun Y, Wang Z, Dai J, Sha R, Mao J, Mao Y, Cui Y. Improved Antioxidant Capacity of Akebia trifoliata Fruit Inoculated Fermentation by Plantilactobacillus plantarum, Mechanism of Anti-Oxidative Stress through Network Pharmacology, Molecular Docking and Experiment Validation by HepG2 Cells. Fermentation. 2023; 9(5):432. https://doi.org/10.3390/fermentation9050432

Sun, Yuhao, Zhenzhen Wang, Jing Dai, Ruyi Sha, Jianwei Mao, Yangchen Mao, and Yanli Cui. 2023. "Improved Antioxidant Capacity of Akebia trifoliata Fruit Inoculated Fermentation by Plantilactobacillus plantarum, Mechanism of Anti-Oxidative Stress through Network Pharmacology, Molecular Docking and Experiment Validation by HepG2 Cells" Fermentation 9, no. 5: 432. https://doi.org/10.3390/fermentation9050432

Sun, Y., Wang, Z., Dai, J., Sha, R., Mao, J., Mao, Y., & Cui, Y. (2023). Improved Antioxidant Capacity of Akebia trifoliata Fruit Inoculated Fermentation by Plantilactobacillus plantarum, Mechanism of Anti-Oxidative Stress through Network Pharmacology, Molecular Docking and Experiment Validation by HepG2 Cells. Fermentation, 9(5), 432. https://doi.org/10.3390/fermentation9050432