Xu Mengdai について
Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
Xu Mengdai について
Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
Mo Xiaoxing について
Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
Mo Xiaoxing について
Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
Huang Hao について
Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
Huang Hao について
Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
Chen Xi について
Department of Pharmacology, School of Basic Medicine, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China について
Liu Hongjie について
Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
Liu Hongjie について
Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
Peng Zhao について
Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
Peng Zhao について
Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
Chen Liangkai について
Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
Chen Liangkai について
Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
Rong Shuang について
Department of Nutrition and Food Hygiene, School of Public Health, Medical College, Wuhan University of Science and Technology, Wuhan, China について
Yang Wei について
Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
Yang Wei について
Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
Xu Shufang について
Clinical Nutrition Department, The Central Hospital of Wuhan, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China について
Liu Liegang について
Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Technology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
Liu Liegang について
Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, 430030 Wuhan, China について
International Journal of Biological Macromolecules について
細菌 について
炎症 について
酵母 について
代謝産物 について
腸内微生物 について
公衆衛生 について
ミクロフローラ について
GC-MS分析 について
Alzheimer病 について
病理 について
機能性食品 について
βグルカン について
インスリン抵抗性 について
神経変性疾患 について
プレバイオティクス について
酵母β-グルカン について
アルツハイマー病 について
腸内微生物相 について
プレバイオティクス について
神経炎症 について
インスリン抵抗性 について
酵母 について
β-グルカン について
Aβ1-42 について
誘導 について
AD について
マウス について
腸内微生物 について
代謝産物 について
調節 について
認知障害 について