文献
J-GLOBAL ID:201802272675982772
整理番号:18A0353169
肝細胞癌におけるカルジオリピン酸化の調節を介したアポトーシスのミトコンドリア制御:酸化ストレスと癌との新たな関連【Powered by NICT】
Mitochondrial control of apoptosis through modulation of cardiolipin oxidation in hepatocellular carcinoma: A novel link between oxidative stress and cancer
著者 (22件):
Zhong Huiqin
(Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS) Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai 200031, China)
,
Zhong Huiqin
(University of the Chinese Academy of Sciences, CAS, Beijing, China)
,
Xiao Mengqing
(Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS) Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai 200031, China)
,
Xiao Mengqing
(University of the Chinese Academy of Sciences, CAS, Beijing, China)
,
Xiao Mengqing
(School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China)
,
Zarkovic Kamelija
(Division of Pathology, Clinical Hospital Centre & Medical Faculty, University of Zagreb, Croatia)
,
Zhu Mingjiang
(Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS) Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai 200031, China)
,
Sa Rina
(Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS) Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai 200031, China)
,
Sa Rina
(University of the Chinese Academy of Sciences, CAS, Beijing, China)
,
Lu Jianhong
(Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS) Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai 200031, China)
,
Lu Jianhong
(University of the Chinese Academy of Sciences, CAS, Beijing, China)
,
Tao Yongzhen
(Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS) Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai 200031, China)
,
Chen Qun
(Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS) Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai 200031, China)
,
Chen Qun
(University of the Chinese Academy of Sciences, CAS, Beijing, China)
,
Xia Lin
(Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS) Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai 200031, China)
,
Cheng Shuqun
(The Eastern Hepatobiliary Surgery Hospital, Shanghai, China)
,
Waeg Georg
(Institute of Molecular Biosciences, Karl Franz University of Graz, Austria)
,
Zarkovic Neven
(Rudjer Boskovic Institute, Laboratory for Oxidative Stress, Zagreb, Croatia)
,
Yin Huiyong
(Key Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS) Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai 200031, China)
,
Yin Huiyong
(University of the Chinese Academy of Sciences, CAS, Beijing, China)
,
Yin Huiyong
(Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, China)
,
Yin Huiyong
(School of Life Science and Technology, ShanghaiTech University, Shanghai 201210, China)
資料名:
Free Radical Biology & Medicine
(Free Radical Biology & Medicine)
巻:
102
ページ:
67-76
発行年:
2017年
JST資料番号:
D0414C
ISSN:
0891-5849
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)