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J-GLOBAL ID：202102244461101222
整理番号：21A2345978
植物化学物質と炎症性腸疾患:レビュー【JST・京大機械翻訳】
Phytochemicals and inflammatory bowel disease: a review
Hossen Imam
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China)
,
Hossen Imam
(Beijing Key Lab of Plant Resource Research and Development, Beijing, China)
,
Hossen Imam
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China)
,
Hua Wu
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China)
,
Hua Wu
(Beijing Key Lab of Plant Resource Research and Development, Beijing, China)
,
Ting Luo
(Department of Pharmacology, University of Texas Southwestern Medical Center, Dallas, Texas, USA)
,
Mehmood Arshad
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China)
,
Mehmood Arshad
(Beijing Key Lab of Plant Resource Research and Development, Beijing, China)
,
Mehmood Arshad
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China)
,
Jingyi Song
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China)
,
Jingyi Song
(Beijing Key Lab of Plant Resource Research and Development, Beijing, China)
,
Duoxia Xu
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China)
,
Duoxia Xu
(Beijing Key Lab of Plant Resource Research and Development, Beijing, China)
,
Duoxia Xu
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China)
,
Yanping Cao
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China)
,
Yanping Cao
(Beijing Key Lab of Plant Resource Research and Development, Beijing, China)
,
Yanping Cao
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China)
,
Hongqing Wu
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China)
,
Hongqing Wu
(Beijing Key Lab of Plant Resource Research and Development, Beijing, China)
,
Zhipeng Gao
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China)
,
Zhipeng Gao
(Beijing Key Lab of Plant Resource Research and Development, Beijing, China)
,
Zhipeng Gao
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China)
,
Kaiqi Zhang
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China)
,
Kaiqi Zhang
(Beijing Key Lab of Plant Resource Research and Development, Beijing, China)
,
Kaiqi Zhang
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China)
,
Fang Yang
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China)
,
Fang Yang
(Beijing Key Lab of Plant Resource Research and Development, Beijing, China)
,
Junsong Xiao
(School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China)
,
Junsong Xiao
(Beijing Key Lab of Plant Resource Research and Development, Beijing, China)
,
Junsong Xiao
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China)
,
Junsong Xiao
(Beijing Engineering and Technology Research Center of Food Additives, Beijing, China)
資料名：
Critical Reviews in Food Science and Nutrition
(Critical Reviews in Food Science and Nutrition)
巻： 60 号： 8 ページ： 1321-1345 発行年： 2020年
JST資料番号： C0510B ISSN： 1040-8398 資料種別： 逐次刊行物 (A)
記事区分： 文献レビュー 発行国： イギリス (GBR) 言語： 英語 (EN)
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