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

标题
Exposure to common food additive carrageenan leads to reduced sulfatase activity and increase in sulfated glycosaminoglycans in human epithelial cells
作者
关键词
-
出版物
BIOCHIMIE
Volume 94, Issue 6, Pages 1309-1316
出版商
Elsevier BV
发表日期
2012-03-06
DOI
10.1016/j.biochi.2012.02.031

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