Protective effects of two alkaloids from <i>Aspergillus terreus</i> C23-3 on skin photoaging induced by UVB and H <sub>2</sub> O <sub>2</sub>
Year: 2025
Type: article
Language: en
Topic: Skin Protection and Aging
Authors and affiliations:
raw_author_name: Guangming Tang
raw_affiliation_strings: College of Food Science and Technology, School of Chemistry and Environment, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University
College of Food Science and Technology, School of Chemistry and Environment, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Zhanjiang, China
raw_author_name: Minqi Chen
raw_affiliation_strings: College of Food Science and Technology, School of Chemistry and Environment, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University
College of Food Science and Technology, School of Chemistry and Environment, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Zhanjiang, China
raw_author_name: Yi Zhang
raw_affiliation_strings: Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University
College of Food Science and Technology, School of Chemistry and Environment, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University
Southern Marine Science and Engineering Guangdong Laboratory
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang, China
College of Food Science and Technology, School of Chemistry and Environment, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Zhanjiang, China
raw_author_name: Zhong-Ji Qian
raw_affiliation_strings: College of Food Science and Technology, School of Chemistry and Environment, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University
Southern Marine Science and Engineering Guangdong Laboratory
Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang, China
College of Food Science and Technology, School of Chemistry and Environment, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Zhanjiang, China