文献
J-GLOBAL ID:202002274897766946
整理番号:20A0450348
Russula alutacea Fr.多糖類はRaw264.7とゼブラフィッシュ(Danio rerio)幼生における炎症を改善する【JST・京大機械翻訳】
Russula alutacea Fr. polysaccharide ameliorates inflammation in both RAW264.7 and zebrafish (Danio rerio) larvae
著者 (22件):
Li Yonglu
(Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Li Yonglu
(Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Li Yonglu
(Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Li Xujing
(Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Li Xujing
(Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Li Xujing
(Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Chu Qiang
(State Key Laboratory of Silicon Materials, School of Materials Science and Engineering, Zhejiang University, Hangzhou 310027, People’s Republic of China)
,
Jia Ruoyi
(Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Jia Ruoyi
(Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Jia Ruoyi
(Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Chen Wen
(Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Chen Wen
(Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Chen Wen
(Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Wang Yaxuan
(Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Wang Yaxuan
(Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Wang Yaxuan
(Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Yu Xin
(Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Yu Xin
(Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Yu Xin
(Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Zheng Xiaodong
(Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Zheng Xiaodong
(Zhejiang Key Laboratory for Agro-food Processing, Zhejiang University, Hangzhou 310058, People’s Republic of China)
,
Zheng Xiaodong
(Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China)
資料名:
International Journal of Biological Macromolecules
(International Journal of Biological Macromolecules)
巻:
145
ページ:
740-749
発行年:
2020年
JST資料番号:
T0898A
ISSN:
0141-8130
CODEN:
IJBMDR
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)