文献
J-GLOBAL ID:202202210548696317
整理番号:22A0329633
腸内微生物叢を介した正常マウス上の低分子量キサンタンガムの体重調節【JST・京大機械翻訳】
Body weight regulation of a low molecular weight xanthan gum on normal mice via gut microbiota
著者 (21件):
Sun Xincheng
(College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
,
Sun Xincheng
(Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
,
Sun Xincheng
(Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou 450001, China)
,
Zhao Chengxin
(College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
,
Hu Xuyang
(College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
,
Zhang Jingnan
(College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
,
Zhang Jingnan
(Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
,
Zhang Jingnan
(Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou 450001, China)
,
Xu Suyue
(College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
,
Li XiaYing
(College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
,
Bai Yanhong
(College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
,
Bai Yanhong
(Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
,
Bai Yanhong
(Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou 450001, China)
,
Zhang Xiaogen
(College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
,
Zhang Xiaogen
(Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
,
Zhang Xiaogen
(Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou 450001, China)
,
Hu Jinqiang
(College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
,
Hu Jinqiang
(Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
,
Hu Jinqiang
(Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou 450001, China)
,
Sun Qi
(College of Life Sciences, Chongqing Normal University, Chongqing 401331, China)
,
Wang Zichao
(School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China)
資料名:
Journal of Functional Foods
(Journal of Functional Foods)
巻:
88
ページ:
Null
発行年:
2022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)