Exposure to common food additive carrageenan leads to reduced sulfatase activity and increase in sulfated glycosaminoglycans in human epithelial cells

Published 2012 View Full Article

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Title
Exposure to common food additive carrageenan leads to reduced sulfatase activity and increase in sulfated glycosaminoglycans in human epithelial cells
Authors
Keywords
-
Journal
BIOCHIMIE
Volume 94, Issue 6, Pages 1309-1316
Publisher
Elsevier BV
Online
2012-03-06
DOI
10.1016/j.biochi.2012.02.031

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