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《Journal of Harbin University of Commerce(Natural Sciences Edition)》 2009-02
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Experimental study on process optimization and anti-aging effect on kombucha

YU Qiong,ZHU Miao,YU Yan,LI Hong-li,ZHOU Ji-liang(School of Life Science,Heilongjiang University,Harbin 150080,China)  
To study the process optimization and the anti-aging effect on kombucha.Through establishment of drosophila melanogaster aging model,Using kombucha developed by our laboratory,feeding the model.Determinates the superoxide dismutase(SOD),malondialdehyde(MDA) content and the survival time.Kombucha can greatly increase the SOD,reduce the MDA,and can significantly prolong the survival time.
【CateGory Index】: TS275
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