Effects of adenosine-containing royal jelly on skin collagen enhancement and the underlying mechanisms

Q4 Agricultural and Biological Sciences

Korean Journal of Food Science and Technology Pub Date : 2023-02-28 DOI:10.9721/kjfst.2023.55.1.43

S. Seo, Yong-Seol Ryu, Min-Je Jo, Hyung-Gook Park, Muhyun Jin, H. Cho

引用次数: 0

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腺苷蜂王浆增强皮肤胶原蛋白的作用及其机制

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来源期刊

Korean Journal of Food Science and Technology Agricultural and Biological Sciences-Food Science

CiteScore

1.10

自引率

0.00%

发文量

期刊介绍： The Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.