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College of Food Science and Technology, School of Chemistry and Environment, Guangdong Ocean University, Zhanjiang 524088, China
Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Shenzhen 518108, China
College of Food Science and Technology, School of Chemistry and Environment, Guangdong Ocean University, Zhanjiang 524088, China
Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Shenzhen 518108, China
Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524025, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
College of Food Science and Technology, School of Chemistry and Environment, Guangdong Ocean University, Zhanjiang 524088, China
Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Shenzhen 518108, China
Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524025, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
College of Food Science and Technology, School of Chemistry and Environment, Guangdong Ocean University, Zhanjiang 524088, China
Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Shenzhen 518108, China
Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524025, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
College of Food Science and Technology, School of Chemistry and Environment, Guangdong Ocean University, Zhanjiang 524088, China
Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Shenzhen 518108, China
Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524025, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
College of Food Science and Technology, School of Chemistry and Environment, Guangdong Ocean University, Zhanjiang 524088, China
Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Shenzhen 518108, China
Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524025, China
1.College of Food Science and Technology, School of Chemistry and Environment, Guangdong Ocean University, Zhanjiang 524088, China
2.Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Shenzhen 518108, China
3.Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524025, China
4.Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
纸质出版日期: 2022-03-15 ,
收稿日期: 2021-09-17 ,
修回日期: 2021-12-15 ,
引用本文
Minqi CHEN, Jinyue LIANG, Yuan WANG, 等. 珊瑚来源真菌土曲霉C23-3中的一种新苯甲醛通过抑制RAW264.7细胞中MAPK通路发挥抗炎作用[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2022, 23(3):230-240.
Minqi CHEN, Jinyue LIANG, Yuan WANG, et al. A new benzaldehyde from the coral-derived fungus
Minqi CHEN, Jinyue LIANG, Yuan WANG, 等. 珊瑚来源真菌土曲霉C23-3中的一种新苯甲醛通过抑制RAW264.7细胞中MAPK通路发挥抗炎作用[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2022, 23(3):230-240. DOI: 10.1631/jzus.B2100807.
Minqi CHEN, Jinyue LIANG, Yuan WANG, et al. A new benzaldehyde from the coral-derived fungus