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Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Changsha 410128, China
1.Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
2.National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Changsha 410128, China
3.Hunan Institute of Animal and Veterinary Science, Changsha 410131, China
纸质出版日期: 2015-12 ,
收稿日期: 2015-06-28 ,
修回日期: 2015-11-18 ,
录用日期: 2015-09-14
引用本文
Hua-li Li, Zong-jun Li, Zhong-shan Wei, 等. 茶多酚和乳酸菌影响肉鸡血液生化、消化酶以及肠道细胞因子表达的研究[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2015, 16(12):1019-1026.
Hua-li Li, Zong-jun Li, Zhong-shan Wei, et al. Long-term effects of oral tea polyphenols and
Hua-li Li, Zong-jun Li, Zhong-shan Wei, 等. 茶多酚和乳酸菌影响肉鸡血液生化、消化酶以及肠道细胞因子表达的研究[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2015, 16(12):1019-1026. DOI: 10.1631/jzus.B1500160.
Hua-li Li, Zong-jun Li, Zhong-shan Wei, et al. Long-term effects of oral tea polyphenols and