文献
J-GLOBAL ID:201902228487991987
整理番号:19A1531203
C57BL/6マウスにおける4-Nitroquineline-1-オキシド誘発舌癌に対するLactobacillus fermentum CQPC08の予防効果【JST・京大機械翻訳】
Preventive Effect of Lactobacillus fermentum CQPC08 on 4-Nitroquineline-1-Oxide Induced Tongue Cancer in C57BL/6 Mice
著者 (17件):
Liu Bihui
(Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China)
,
Liu Bihui
(Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China)
,
Liu Bihui
(Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China)
,
Liu Bihui
(College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China)
,
Zhang Jing
(Environment and Quality Inspection College, Chongqing Chemical Industry Vocational College, Chongqing 401228, China)
,
Yi Ruokun
(Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China)
,
Yi Ruokun
(Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China)
,
Yi Ruokun
(Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China)
,
Zhou Xianrong
(Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China)
,
Zhou Xianrong
(College of Food Science, Southwest University, Chongqing 400715, China)
,
Long Xingyao
(Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China)
,
Long Xingyao
(Department of Food Science and Biotechnology, Cha University, Gyeongghi-do, Seongnam 13488, Korea)
,
Pan Yanni
(Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China)
,
Pan Yanni
(Department of Food Science and Biotechnology, Cha University, Gyeongghi-do, Seongnam 13488, Korea)
,
Zhao Xin
(Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China)
,
Zhao Xin
(Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China)
,
Zhao Xin
(Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China)
資料名:
Foods (Web)
(Foods (Web))
巻:
8
号:
3
ページ:
93
発行年:
2019年
JST資料番号:
U7187A
ISSN:
2304-8158
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
スイス (CHE)
言語:
英語 (EN)