文献
J-GLOBAL ID:202202232763593784
整理番号:22A0725929
in vitroおよびin vivoでの高血糖症に対するアントシアニンおよびメトホルミン併用治療の相乗効果【JST・京大機械翻訳】
Synergistic Effects of Combined Anthocyanin and Metformin Treatment for Hyperglycemia In Vitro and In Vivo
著者 (19件):
Tian Jin-Long
(College of Food Science, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Tian Jin-Long
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Si Xu
(College of Food Science, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Si Xu
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Shu Chi
(College of Food Science, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Shu Chi
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Wang Yue-Hua
(College of Food Science, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Wang Yue-Hua
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Tan Hui
(College of Food Science, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Tan Hui
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Zang Zhi-Huan
(College of Food Science, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Zang Zhi-Huan
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Zhang Wei-Jia
(College of Food Science, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Zhang Wei-Jia
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Xie Xu
(College of Food Science, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Xie Xu
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Chen Yi
(State Key Laboratory of Food Science and Technology, Nanchang University, People’s Republic of China)
,
Li Bin
(College of Food Science, Shenyang Agricultural University, Liaoning, People’s Republic of China)
,
Li Bin
(Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Liaoning, People’s Republic of China)
資料名:
Journal of Agricultural and Food Chemistry
(Journal of Agricultural and Food Chemistry)
巻:
70
号:
4
ページ:
1182-1195
発行年:
2022年
JST資料番号:
C0251A
ISSN:
0021-8561
CODEN:
JAFCAU
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)