Back to Search Start Over

食品功能成分对氧化三甲胺介导的动脉粥样硬化的影响研究进展.

Authors :
郭靖婷
焦 睿
蒋鑫炜
李 夏
李旭升
冉国敬
白卫滨
Source :
Shipin Kexue/ Food Science; 2019, Vol. 40 Issue 7, p261-267, 7p
Publication Year :
2019

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
40
Issue :
7
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
136435453
Full Text :
https://doi.org/10.7506/spkx1002-6630-20180313-164