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Characterization of Pecan, Hickory, and Walnut Phospholipids and the Comparable Effects of Pecan Phospholipids with Soy Phospholipids on Scopolamine-Induced Dementia in Mice.

Xiaodong Jia,Xingzeng Zhao, Wenyue Tan, Ziyan Wang, Jianke Du,Zhongren Guo,Tao Wang,Mengyang Xu, Chenghang Liu

JOURNAL OF FOOD SCIENCE（2025）

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关键词
pecan,phospholipid,scopolamine-induced dementia
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