友善列印 - G. J. Wu, S. M. Shiu, M. C. Hsieh, and G. J. Tsai (2015) Anti-inflammatory activity of a sulfated polysaccharide from the brown alga Sargassum cristaefolium. Food Hydrocolloids

G. J. Wu, S. M. Shiu, M. C. Hsieh, and G. J. Tsai (2015) Anti-inflammatory activity of a sulfated polysaccharide from the brown alga Sargassum cristaefolium. Food Hydrocolloids

作者: 蔡國珍

發表年度: 2015

著作類別: 期刊論文

著作名稱: G. J. Wu, S. M. Shiu, M. C. Hsieh, and G. J. Tsai*. 2015. Anti-inflammatory activity of a sulfated polysaccharide from the brown alga Sargassum cristaefolium. Food Hydrocolloids. 53: 16-23. (SCI)(IF=7.053; R/C=5/139，FOOD SCIENCE & TECHNOLOGY)