文献
J-GLOBAL ID:202002278795890027
整理番号:20A2200847
α-グルコシダーゼ阻害を介したall-transアスタキサンチンの血糖降下作用【JST・京大機械翻訳】
Hypoglycaemic effect of all-trans astaxanthin through inhibiting α-glucosidase
著者 (22件):
Du Xiping
(College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China)
,
Du Xiping
(Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China)
,
Du Xiping
(Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China)
,
Du Xiping
(Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China)
,
Wang Xin
(College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China)
,
Yan Xing
(College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China)
,
Yang Yuanfan
(College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China)
,
Yang Yuanfan
(Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China)
,
Yang Yuanfan
(Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China)
,
Yang Yuanfan
(Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China)
,
Li Zhipeng
(College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China)
,
Li Zhipeng
(Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China)
,
Li Zhipeng
(Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China)
,
Li Zhipeng
(Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China)
,
Jiang Zedong
(College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China)
,
Jiang Zedong
(Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China)
,
Jiang Zedong
(Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China)
,
Jiang Zedong
(Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China)
,
Ni Hui
(College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China)
,
Ni Hui
(Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China)
,
Ni Hui
(Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China)
,
Ni Hui
(Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen, Fujian 361021, China)
資料名:
Journal of Functional Foods
(Journal of Functional Foods)
巻:
74
ページ:
Null
発行年:
2020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)