Processing of Kansui Roots Stir-Baked with Vinegar Reduces Kansui-Induced Hepatocyte Cytotoxicity by Decreasing the Contents of Toxic Terpenoids and Regulating the Cell Apoptosis Pathway

Author： Yan Xiaojing   Zhang Li   Guo Jianming   Cao Yudan   Shang Erxin   Tang Yuping   Ding Anwei   Duan Jin-Ao  

Publisher： MDPI

E-ISSN： 1420-3049|19|6|7237-7254

ISSN： 1420-3049

Source： Molecules, Vol.19, Iss.6, 2014-06, pp. : 7237-7254

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