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    Home > Food News > Food Articles > National Berry Processing Technology Research and Development Professional Center, College of Food Science, Shenyang Agricultural University-the latest research results of Professor Li Bin's team

    National Berry Processing Technology Research and Development Professional Center, College of Food Science, Shenyang Agricultural University-the latest research results of Professor Li Bin's team

    • Last Update: 2021-04-22
    • Source: Internet
    • Author: User
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    Editor in charge: Food Science
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    Original title: National Berry Processing Technology Research and Development Center of Shenyang Agricultural University-Professor Li Bin's team: Blueberry anthocyanins mediate phospholipid fatty acid composition and intestinal specific metabolites to increase peripheral and hippocampal nerve antioxidant defense capabilities

    Recently, the team of Professor Li Bin from the School of Food Science of Shenyang Agricultural University published an online publication entitled "Effect of Blueberry Anthocyanin-Rich Extracts on Peripheral and Hippocampal Antioxidant Defensiveness: The Analysis of the Journal of Agricultural and Food Chemistry (IF: 4.


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