机构:[1]West China School of Public Health and West China Fourth Hospital, Sichuan University, Renmin South Road, Chengdu, 610041, China[2]Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Department of Public Health Laboratory Sciences, West China School of Public Health, Sichuan University, Renmin South Road, Chengdu, 610041, China[3]West China-PUMC C. C. Chen Institute of Health, Sichuan University, Chengdu, 610041, China[4]Sichuan Center for Disease Control and Prevention, Zhongxue Road, Chengdu, 610041, China[5]Department of Healthcare-associated Infection Management, The Affiliated Hospital of Guizhou Medical University, Guiyi Road, Guiyang, 550004, China[6]Department of Laboratory Medicine, Chengdu Second People’s Hospital, Qingyun South Road, Chengdu, 610041, China
This study was supported by Sichuan Province Science and
Technology Department (Grant No. 2020YJ0233). We gratefully
acknowledge the supports of Public Health and Preventive
Medicine Provincial Experiment Teaching Center at Sichuan
University and Food Safety Monitoring and Risk Assessment Key
Laboratory of Sichuan Province.
语种:
外文
PubmedID:
中科院(CAS)分区:
出版当年[2023]版:
大类|3 区化学
小类|3 区化学:综合4 区生化与分子生物学
最新[2023]版:
大类|3 区化学
小类|3 区化学:综合4 区生化与分子生物学
第一作者:
第一作者机构:[1]West China School of Public Health and West China Fourth Hospital, Sichuan University, Renmin South Road, Chengdu, 610041, China[2]Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Department of Public Health Laboratory Sciences, West China School of Public Health, Sichuan University, Renmin South Road, Chengdu, 610041, China
通讯作者:
通讯机构:[1]West China School of Public Health and West China Fourth Hospital, Sichuan University, Renmin South Road, Chengdu, 610041, China[2]Food Safety Monitoring and Risk Assessment Key Laboratory of Sichuan Province, Department of Public Health Laboratory Sciences, West China School of Public Health, Sichuan University, Renmin South Road, Chengdu, 610041, China[3]West China-PUMC C. C. Chen Institute of Health, Sichuan University, Chengdu, 610041, China
推荐引用方式(GB/T 7714):
Zhang Baochao,Luo Shuhan,Wu Shanshan,et al.Anti-Inflammatory and Anti-Osteoclastogenesis Activities of Different Kinds of Zanthoxylum bungeanum Seed Oil in Vitro[J].Chemistry & biodiversity.2023,e202201157.doi:10.1002/cbdv.202201157.
APA:
Zhang Baochao,Luo Shuhan,Wu Shanshan,Li Jingjing,He Fangting...&Pei Xiaofang.(2023).Anti-Inflammatory and Anti-Osteoclastogenesis Activities of Different Kinds of Zanthoxylum bungeanum Seed Oil in Vitro.Chemistry & biodiversity,,
MLA:
Zhang Baochao,et al."Anti-Inflammatory and Anti-Osteoclastogenesis Activities of Different Kinds of Zanthoxylum bungeanum Seed Oil in Vitro".Chemistry & biodiversity .(2023):e202201157