IF 4

eFood Pub Date : 2024-07-01 DOI: 10.1002/efd2.150

Zhiqiang Li, Weijie Wu, Ruiling Liu, Ben Niu, Huizhi Chen, Xuping Shentu, Haiyan Gao, Hangjun Chen

{"title":"Flavonoid profiling of Plumula nelumbinis and evaluation of their anti-inflammatory effects on lipopolysaccharide-induced RAW 264.7 macrophages","authors":"Zhiqiang Li, Weijie Wu, Ruiling Liu, Ben Niu, Huizhi Chen, Xuping Shentu, Haiyan Gao, Hangjun Chen","doi":"10.1002/efd2.150","DOIUrl":"https://doi.org/10.1002/efd2.150","url":null,"abstract":"The lotus seed embryo, known as “Plumula nelumbinis,” holds significance in Chinese culture as a traditional medicinal and edible herb rich in beneficial bioactive compounds like flavonoids, alkaloids, and polyphenols. Using ultrahigh-performance liquid chromatography-quadrupole-exactive Orbitrap mass spectrometry, we meticulously analyzed the total flavonoids in Plumula nelumbinis (PNF) sourced from Hangzhou's West Lake. Our investigation preliminarily identified 29 flavonoid compounds, including 21 flavonoid O-glycosides, five flavonoid C-glycosides, and three aglycones, through comparisons with standards and literature references. Subsequent cellular anti-inflammatory experiments using lipopolysaccharide (LPS)-induced RAW264.7 cells demonstrated that treatment with 300 μg/mL of lotus seed flavonoids significantly reduced inflammatory factors' production, such as nitric oxide, prostaglandin E2, tumor necrosis factor, interleukin-6, and interleukin-1β. Additionally, PNF effectively lowered intracellular reactive oxygen species levels, mitigated LPS-induced cell apoptosis, and nuclear translocation of nuclear factor-κB (NF-κB) p65 protein, collectively suppressing the NF-κB p65 inflammatory pathway and demonstrating potent anti-inflammatory properties. Crucially, the observed gene expression patterns of inflammatory factors aligned with their respective protein secretion levels. This study provides a comprehensive exploration of lotus seed flavonoids' anti-inflammatory potential, highlighting their significance in potential therapeutic applications and laying the groundwork for future advancements in related functional foods.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.150","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141487746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of soxhlet and microwave-assisted extractions efficiency for the determination of herbicides in soil and maize crop: Cumulative and health risks assessment 比较索氏提取法和微波辅助提取法测定土壤和玉米作物中除草剂的效率：累积风险和健康风险评估

IF 4

eFood Pub Date : 2024-07-01 DOI: 10.1002/efd2.177

Sandisiwe Zondo, Precious Mahlambi

{"title":"Comparison of soxhlet and microwave-assisted extractions efficiency for the determination of herbicides in soil and maize crop: Cumulative and health risks assessment","authors":"Sandisiwe Zondo, Precious Mahlambi","doi":"10.1002/efd2.177","DOIUrl":"https://doi.org/10.1002/efd2.177","url":null,"abstract":"The effectiveness of microwave-assisted extraction (MAE) and Soxhlet extraction (SE) was compared for the determination of herbicides (atrazine, 2.4 dichlorophenoxyacetic acid, mesotrione, and glyphosate) in soil and maize crop followed by gas chromatography with flame ionization detector. The recoveries of herbicides in maize and soil were 62%–80% and 70%–81%, respectively, for SE, whereas they were 80%–98% and 85%–101%, respectively, for MAE. The analysis repeatability, represented as relative standard deviations were <20% for all herbicides in both methods. All the herbicides calibration curves showed a good correlation coefficient (R2) ≥ 0.996, indicating good linearity. The SE limits of detection and quantification ranged between 0.22 and 0.32 µg L−1, and between 2.2 and 3.2 µg L−1, respectively, whereas they were between 0.1 and 0.29 µg L−1, and between 1.0 and 2.9 µg L−1, respectively for MAE. These findings showed that MAE method is more accurate and sensitive than SE, thus can be accurately applied for the determination of the assessed herbicides in soil and maize cop. Herbicides concentrations obtained ranged from 2.7 to 20.4 µg L−1 in maize and from 1.2 to 30.5 µg L−1 in soil samples. The concentrations obtained in maize were higher than the maximum residue limits suggesting that health effect may occur upon continuous consumption. The herbicides toxicity index further confirmed the possible high toxicity effect of the studied maize crop as it exceeded the threshold value of 1. However, the health risk index was lower than 100% limit and did not exceed the acceptable daily intake of the maize crop in both adult and children indicating no health effect.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.177","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141487743","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of guar gum and fortification by haritaki (Terminalia chebula) extract and its encapsulates on physicochemical, textural, and rheological properties of yogurt 瓜尔胶和海瑞塔基（Terminalia chebula）提取物及其包合物对酸奶理化、质地和流变特性的影响

IF 4

eFood Pub Date : 2024-06-24 DOI: 10.1002/efd2.175

Avinash K. Jha, Nandan Sit

{"title":"Effect of guar gum and fortification by haritaki (Terminalia chebula) extract and its encapsulates on physicochemical, textural, and rheological properties of yogurt","authors":"Avinash K. Jha, Nandan Sit","doi":"10.1002/efd2.175","DOIUrl":"https://doi.org/10.1002/efd2.175","url":null,"abstract":"In the present study functional yogurt was prepared by addition of guar gum (0.5% and 1.5%) and fortification by phytochemical extract of haritaki (Terminalia chebula) extracted using supercritical CO2 and freeze dried encapsulates of the extracts. The results indicated that the addition of guar gum led to a concentration-dependent reduction in pH, with yogurt containing 1.5% guar gum exhibiting the highest acidity. During a 24-day storage period at 4°C, all samples displayed a decrease in pH and an increase in acidity. Notably, all variations exhibited sporadic syneresis patterns, with higher syneresis observed on the 1st day, followed by a decline on the 12th day and a subsequent rise on the 24th day of storage. The color of haritaki encapsulated yogurt appeared greener and more yellowish compared to the control samples on the 1st day, with noticeable changes in L*, a*, and b* values during storage. Texture analysis revealed that encapsulation significantly affected textural characteristics, with reduced firmness but comparable adhesiveness in some cases. The firmness of plain yogurt ranged from 0.69 to 0.72 N, while its adhesiveness was between 6.14 × 10−2 and 8.51 × 10−2 N.s. The stiffness of the samples made with encapsulates (E1–E6) ranged from 0.38 to 0.70 N, while their adhesiveness was 5.74 × 10−2 to 8.78 × 10−2 N.s. The findings demonstrate that encapsulation significantly affected the textural characteristics. However, the samples' firmness (F1–F3) was less than the control, ranging from 0.36 to 0.54 N. Encapsulated haritaki extract outperformed nonencapsulated haritaki extract in terms of phenolic and antioxidant activities, making it a preferred option for yogurt fortification. Furthermore, yogurt enriched with up to 0.5% guar gum exhibited sensory qualities similar to or even better than the control sample.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.175","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141488631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of dietary β-carotene on color and flavor quality of ovaries in adult female Chinese mitten crab (Eriocheir sinensis) 膳食β-胡萝卜素对中华绒螯蟹成年雌蟹卵巢颜色和风味质量的影响

eFood Pub Date : 2024-06-17 DOI: 10.1002/efd2.169

Renyue Zhang, Long Zhang, Xiaodong Jiang, Xugan Wu, Xichang Wang

{"title":"Effects of dietary β-carotene on color and flavor quality of ovaries in adult female Chinese mitten crab (Eriocheir sinensis)","authors":"Renyue Zhang, Long Zhang, Xiaodong Jiang, Xugan Wu, Xichang Wang","doi":"10.1002/efd2.169","DOIUrl":"https://doi.org/10.1002/efd2.169","url":null,"abstract":"This study aimed to investigate the effects of adding different levels (0, 50, 100, 200 and 300 mg/kg) of dietary β-carotene on the color and flavor quality of adult female E. sinensis ovaries. Adding moderate amount of β-carotene to the feed could regulate the distribution of carotenoids, fatty acids, and free amino acids in the ovaries of E. sinensis, as well as increase the content of total carotenoids, total fatty acids, sweet and umami amino acids in the ovaries. The dietary β-carotene have limited coloring effects and a significant impact on the flavor of the ovaries. During thermal process, the addition of 100 mg/kg β-carotene could effectively promote formation of aroma precursors and generate more characteristic aroma components (2-methylbutanal, 3-methylbutanal, hexanal, benzaldehyde, methylpyrazine). However, excessive β-carotene supplementation (300 mg/kg) led to adverse effects on physiological metabolism and flavor of E. sinensis ovaries. Considering both feed cost and quality improvement, β-carotene supplementation at 100 mg/kg can be considered the optimal feed supplementation for adult female E. sinensis within a 70-day rearing period to improve edible quality of ovaries.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.169","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141424978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of lipid-mediated moisture status on casein characteristic in two types of milk powders during accelerated storage 脂质介导的水分状态对两种奶粉在加速贮藏期间的酪蛋白特性的影响

eFood Pub Date : 2024-06-17 DOI: 10.1002/efd2.168

Haixia Yan, Chao Ma, Yixiao Shen, Bo Ye, Ling Liu

{"title":"Effect of lipid-mediated moisture status on casein characteristic in two types of milk powders during accelerated storage","authors":"Haixia Yan, Chao Ma, Yixiao Shen, Bo Ye, Ling Liu","doi":"10.1002/efd2.168","DOIUrl":"https://doi.org/10.1002/efd2.168","url":null,"abstract":"This study aims to investigate the relationship between casein oxidation and moisture status in the presence of milk fat to clarify the role of fat on water in milk powder. The results showed that at the same water activity (aw), the faster oxidation of whole milk powder (WMP) is attributed to the high proportion of free water and immobilized water in them, indicating that the adsorption of milk fat mainly depended on multilayer water and the entrapped water. In the diffusion-limited reaction, changes in water state affected more than radicals on casein oxidation. Glass transition temperature (Tg) was also affected by the water state of lipid adsorption. At low aw (<0.4), the water content of WMP and skim milk powder (SMP) was similar, but the Tg of WMP was significantly lower than SMP, especially when aw was 0.33, its Tg was <0. It suggested that water state rather than water content was the main factor affecting Tg. Especially, because the mobile water absorbed by milk fat in WMP reduced Tg, which further led to the acceleration of lactose crystallization, casein oxidative aggregation, and Maillard reaction.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.168","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141424979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties 纳米技术在乳制品甜点和冰淇淋配方中的应用，重点是质地、流变、抗菌和感官特性

eFood Pub Date : 2024-06-14 DOI: 10.1002/efd2.170

Neda Aliabbasi, Zahra Emam-Djomeh

{"title":"Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties","authors":"Neda Aliabbasi, Zahra Emam-Djomeh","doi":"10.1002/efd2.170","DOIUrl":"https://doi.org/10.1002/efd2.170","url":null,"abstract":"Nanotechnology has emerged as a promising approach for improving the texture, rheology, and antimicrobial aspects of dairy desserts and ice cream. This study presents an overview of how nanotechnology is applied in developing these dairy products, focusing on its impact on texture, flow characteristics, and antimicrobial properties. Furthermore, nanomaterials are crucial in enhancing sensory aspects like taste and overall consumer appeal. The integration of nanostructures in dairy products can modify the structural and functional characteristics of these products, leading to improvements in texture and being nutritious. Moreover, incorporation of nano materials in dairy products could enhance rheological properties by improving emulsion stability and consistency, modifying material viscosity to influence flow behavior, and easily interacting with other components in the product matrix, thereby impacting properties such as creaminess and mouthfeel. Antimicrobial nanomaterials with elevated surface-to-volume ratio. play a crucial role in preventing spoilage and ensuring product safety. The potential advantages and challenges linked to using nanotechnology in dairy desserts and ice cream are examined, highlighting the importance of further research in this evolving field.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.170","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141326684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An updated review of composition, health benefits, and applications of phenolic compounds in Ficus Carica L. 榕树酚类化合物成分、健康益处和应用的最新综述

eFood Pub Date : 2024-06-10 DOI: 10.1002/efd2.154

Qinqiu Zhang, Yue Peng, Fan Li, Yi Xu, Qing Zhang, Dingtao Wu, Mingrui Chen, Shang Lin, Wen Qin

{"title":"An updated review of composition, health benefits, and applications of phenolic compounds in Ficus Carica L.","authors":"Qinqiu Zhang, Yue Peng, Fan Li, Yi Xu, Qing Zhang, Dingtao Wu, Mingrui Chen, Shang Lin, Wen Qin","doi":"10.1002/efd2.154","DOIUrl":"https://doi.org/10.1002/efd2.154","url":null,"abstract":"Ficus carica L. (FC) is rich in phenolic compounds such as phenolic acids, flavonoids, and anthocyanins. Phenolic compounds in FC show remarkable health benefits and applications. The composition of phenolic compounds in FC can vary with some factors, such as variety, ripeness, geographical location, extraction methods and processing methods. New techniques such as supercritical fluid extraction, subcritical water extraction and ionic liquid extraction should be further developed and combined with traditional techniques to obtain higher quality sources of phenolic compounds. Numerous in vivo and in vitro studies reported healthy benefits of phenolic compounds in FC, such as anti-oxidant, anti-inflammatory, anti-diabetic, anti-obesity, anti-cancer and anti-Alzheimer's. Further works are required to reveal mechanisms and structure-activity relationships, such as targeted metabolomics and pharmacological studies. In terms of applications, phenolic compounds in FC as prebiotics on the intestinal flora need to be further studied to expand their applicability in food fermentation. In a word, this review highlights the remarkable health benefits and application value of phenolic compounds in FC.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.154","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141298632","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Monitoring storage characteristics of gray mold inoculated strawberries treated with limonene liposome and oxygen absorbers and prediction of sensory shelf-life with UV-VIS-NIR reflectance 用柠檬烯脂质体和脱氧剂处理的灰霉病接种草莓的贮藏特性监测，以及用紫外-可见-近红外反射率预测感官货架期

eFood Pub Date : 2024-06-09 DOI: 10.1002/efd2.174

Prabesh Joshi, Ruplal Choudhary, Punit Kohli, Prachi Pahariya, Annie Y. Vargas-Lizarazo

{"title":"Monitoring storage characteristics of gray mold inoculated strawberries treated with limonene liposome and oxygen absorbers and prediction of sensory shelf-life with UV-VIS-NIR reflectance","authors":"Prabesh Joshi, Ruplal Choudhary, Punit Kohli, Prachi Pahariya, Annie Y. Vargas-Lizarazo","doi":"10.1002/efd2.174","DOIUrl":"https://doi.org/10.1002/efd2.174","url":null,"abstract":"In this research, the effect of grey mold inoculation and subsequent postharvest treatment with limonene-liposomes and oxygen absorbers is observed on the storage characteristics of strawberries. The survival analysis of the end of sensory shelf-life indicated that inoculated strawberries were 9.96 times more likely to be rejected compared to uninoculated strawberries. The inoculation also resulted in lower firmness, higher rate of weight loss, higher CO2 respiration rates, and higher total polyphenol contents. Among the inoculated strawberries, limonene-liposome treated strawberries had a longer average shelf-life by 1.5 days compared to control inoculated strawberries. Similarly, oxygen absorber treated strawberries had lower respiration rates and lower rate of weight loss. The sequential addition of variables in the multiple linear models fitting days till rejection (DTR) show that up to 52% of the variation in DTR can be explained from days of storage, state of inoculation, firmness, respiration rate and total anthocyanin content. The models built from storage characteristics other than state of inoculation can explain up to 26% of variation in DTR. The partial least square regression (PLSR) models for the prediction of DTR built from two different types of spectral data, UV-VIS and NIR, yielded evaluation R2 up to 0.778 and 0.765 respectively.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.174","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141298625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Research on the effects of intestinal FXR agonists and antibiotics on the regulation of red kidney bean polysaccharides in the liver metabolism in mice with type 2 diabetes 肠道 FXR 激动剂和抗生素对 2 型糖尿病小鼠肝脏代谢中红芸豆多糖调节作用的研究

eFood Pub Date : 2024-05-24 DOI: 10.1002/efd2.159

Yunhui Zhang, Caili Qi, Xingguo Li, Mengyuan Geng, Honglin Lan, Yifang Wei, Denglin Luo, Zhouya Bai, Jinying Guo, Sihai Han

{"title":"Research on the effects of intestinal FXR agonists and antibiotics on the regulation of red kidney bean polysaccharides in the liver metabolism in mice with type 2 diabetes","authors":"Yunhui Zhang, Caili Qi, Xingguo Li, Mengyuan Geng, Honglin Lan, Yifang Wei, Denglin Luo, Zhouya Bai, Jinying Guo, Sihai Han","doi":"10.1002/efd2.159","DOIUrl":"https://doi.org/10.1002/efd2.159","url":null,"abstract":"Our previous study revealed that red kidney bean polysaccharides (RKB) exhibit a pronounced hypoglycemic effect on type 2 diabetic rats, while simultaneously exerting a significant ameliorative impact on hepatic damage in these animals. However, the precise mechanism underlying the effects of RKB on diabetes and liver metabolism remains unproven. In this study, we utilized a mouse model of type 2 diabetes induced by a high-fat diet combined with streptozotocin to investigate the impact of RKB. We administered a combined intervention involving antibiotics, fexaramine, and RKB to elucidate the mechanism underlying RKB's effects. Our findings demonstrated that RKB significantly ameliorated liver function indices and histopathological injuries. Nevertheless, when antibiotics and fexaramine were introduced as interventions, they hindered the beneficial effects of RKB on liver function in type 2 diabetic mice. Furthermore, our nontargeted metabolomics analysis revealed that antibiotics and fexaramine exerted their inhibitory actions on RKB efficacy through modulation of distinct metabolites involved in glycerophospholipid and purine metabolic pathways.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.159","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141096432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Guidelines for the in vitro determination of anti-inflammatory activity 体外测定抗炎活性指南

eFood Pub Date : 2024-05-24 DOI: 10.1002/efd2.160

Xiujing Huang, Yue Li, Maidinai Sabier, Jinping Si, Pan Wang, Yanghui Shen, Xinfeng Zhang, Jingjing Liu

引用次数: 0

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