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食源性多肽的降血压作用及其机制研究进展.

Authors :
王宝贝
张慧
刘宇松
陈洪彬
郭凤仙
郑宗平
Source :
Food & Machinery; 2024, Issue 3, p217-224, 8p
Publication Year :
2024

Abstract

<i>Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10035788
Issue :
3
Database :
Complementary Index
Journal :
Food & Machinery
Publication Type :
Academic Journal
Accession number :
177984096
Full Text :
https://doi.org/10.13652/j.spjx.1003.5788.2023.80842