Fermentation enhances the in vitro antioxidative effect of onion (Allium cepa) via an increase in quercetin content

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Updated: May 23, 2026

Mitochondrial Respiration Quantification in Yeast Whole Cells
07:15

Mitochondrial Respiration Quantification in Yeast Whole Cells

Published on: November 8, 2024

Eun-Ju Yang1, Sang-In Kim, Sang-Yun Park

  • 1BK21 Research Team for Developing Functional Health Food Materials, Kyungpook National University, 1370, Sankyuk-Dong, Daegu 702-701, Republic of Korea.

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|April 17, 2012
PubMed

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