文献
J-GLOBAL ID:201802243068613725
整理番号:18A1264172
デキストラン硫酸ナトリウム誘発大腸炎のマウスにおける密着結合に対する異なる調節行動を持つ乳酸桿菌属の影響【JST・京大機械翻訳】
Effects of lactobacilli with different regulatory behaviours on tight junctions in mice with dextran sodium sulphate-induced colitis
著者 (21件):
Wang Gang
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Wang Gang
(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, PR China)
,
Wang Gang
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Xu Qi
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Xu Qi
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Jin Xing
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Jin Xing
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Hang Feng
(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, PR China)
,
Liu Zhenmin
(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, PR China)
,
Zhao Jianxin
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Zhao Jianxin
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Zhao Jianxin
(International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi 214122, PR China)
,
Zhao Jianxin
((Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, PR China)
,
Zhang Hao
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Zhang Hao
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Zhang Hao
((Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, PR China)
,
Zhang Hao
(National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, PR China)
,
Chen Wei
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Chen Wei
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Chen Wei
(National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, PR China)
,
Chen Wei
(Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, PR China)
資料名:
Journal of Functional Foods
(Journal of Functional Foods)
巻:
47
ページ:
107-115
発行年:
2018年
JST資料番号:
W3172A
ISSN:
1756-4646
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)