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College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 310058, China
1.College of Food Science, Shanxi Normal University, Linfen 041004, China
2.College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
3.Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 310058, China
纸质出版日期: 2017-12 ,
收稿日期: 2017-04-06 ,
录用日期: 2017-06-08
引用本文
Mei-lin Cui, Huan-yi Yang, Guo-qing He. 灵芝菌生物转化大豆异黄酮及其产物对结直肠癌细胞HTL-9的体外凋亡诱导研究[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2017, 18(12):1101-1112.
Mei-lin Cui, Huan-yi Yang, Guo-qing He. Apoptosis induction of colorectal cancer cells HTL-9 in vitro by the transformed products of soybean isoflavones by
Mei-lin Cui, Huan-yi Yang, Guo-qing He. 灵芝菌生物转化大豆异黄酮及其产物对结直肠癌细胞HTL-9的体外凋亡诱导研究[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2017, 18(12):1101-1112. DOI: 10.1631/jzus.B1700189.
Mei-lin Cui, Huan-yi Yang, Guo-qing He. Apoptosis induction of colorectal cancer cells HTL-9 in vitro by the transformed products of soybean isoflavones by
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