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Department of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
1.Department of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
2.Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
纸质出版日期: 2017-02 ,
收稿日期: 2016-01-26 ,
修回日期: 2017-01-04 ,
录用日期: 2016-03-08
引用本文
Shu-min Liu, Shi-yi Ou, Hui-hua Huang. 茶多酚对人乳腺癌细胞MCF-7凋亡的影响及其机制研究[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2017, 18(2):89-98.
Shu-min Liu, Shi-yi Ou, Hui-hua Huang. Green tea polyphenols induce cell death in breast cancer MCF-7 cells through induction of cell cycle arrest and mitochondrial-mediated apoptosis[J]. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology), 2017, 18(2):89-98.
Shu-min Liu, Shi-yi Ou, Hui-hua Huang. 茶多酚对人乳腺癌细胞MCF-7凋亡的影响及其机制研究[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2017, 18(2):89-98. DOI: 10.1631/jzus.B1600022.
Shu-min Liu, Shi-yi Ou, Hui-hua Huang. Green tea polyphenols induce cell death in breast cancer MCF-7 cells through induction of cell cycle arrest and mitochondrial-mediated apoptosis[J]. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology), 2017, 18(2):89-98. DOI: 10.1631/jzus.B1600022.