Home>Red Cabbage Anthocyanins Attenuate Cognitive Impairment By Attenuating Neuroinflammation and Regulating Gut Microbiota in Aging Mice

Red Cabbage Anthocyanins Attenuate Cognitive Impairment By Attenuating Neuroinflammation and Regulating Gut Microbiota in Aging Mice

  • Impact factors: 6.1
  • Publication: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Author:Nan Zhang, Pu Jing
  • DOI citation-doi:10.1021/acs.jafc.3c03183
  • Date:2023-10-02
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