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
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Title
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
Authors
Keywords
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Journal
MOLECULES
Volume 19, Issue 6, Pages 7237-7254
Publisher
MDPI AG
Online
2014-06-03
DOI
10.3390/molecules19067237
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