机构:[1]Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China [2]College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China [3]Department of Pain Medicine, The Ninth People’s Hospital of Chongqing, Chongqing, 400799 Sichuan, China [4]College of Food Science, Southwest University, Chongqing 400700, China [5]National Teaching Demonstration Center of Food Science and Engineering, Southwest University, Chongqing 400700, China [6]Chongqing Key Laboratory of Translational Research for Cancer Metastasis and Individualized Treatment, Chongqing University Cancer Hospital & Chongqing Cancer Institute & Chongqing Cancer Hospital, Chongqing 400030, China [7]Department of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
This research was funded by the Science and Technology
Project of Chongqing (cstc2021jcyj-msxmX0408), the Science
and Technology Project of Chongqing Education Commission
(KJQN202001614), and Chongqing University
Innovation Research Group Project (CXQTP20033), China
语种:
外文
PubmedID:
中科院(CAS)分区:
出版当年[2022]版:
大类|2 区生物学
小类|2 区细胞生物学
最新[2023]版:
无
第一作者:
第一作者机构:[1]Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China [2]College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China
共同第一作者:
通讯作者:
通讯机构:[1]Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China [2]College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China
推荐引用方式(GB/T 7714):
Li Fang,Huang Hui,Zhang Yu,et al.Effect of Lactobacillus fermentum HFY06 Combined with Arabinoxylan on Reducing Lipid Accumulation in Mice Fed with High-Fat Diet.[J].Oxidative medicine and cellular longevity.2022,2022:1068845.doi:10.1155/2022/1068845.
APA:
Li Fang,Huang Hui,Zhang Yu,Chen Hongjiang,Zhou Xianrong...&Zhao Xin.(2022).Effect of Lactobacillus fermentum HFY06 Combined with Arabinoxylan on Reducing Lipid Accumulation in Mice Fed with High-Fat Diet..Oxidative medicine and cellular longevity,2022,
MLA:
Li Fang,et al."Effect of Lactobacillus fermentum HFY06 Combined with Arabinoxylan on Reducing Lipid Accumulation in Mice Fed with High-Fat Diet.".Oxidative medicine and cellular longevity 2022.(2022):1068845