{"title":"紫花菜<i> < < < < < < < <;在PANC-1人胰腺癌细胞中","authors":"Myung Chul Cha, Dong Seok Lee","doi":"10.12691/jfnr-11-9-5","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":16096,"journal":{"name":"Journal of Food and Nutrition Research","volume":"19 1","pages":"0"},"PeriodicalIF":0.6000,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Anti-cancer Activities of the Ethyl Acetate Fraction from <i>Opuntia </i><i>h</i><i>umifusa</i> in PANC-1 Human Pancreatic Cancer Cells\",\"authors\":\"Myung Chul Cha, Dong Seok Lee\",\"doi\":\"10.12691/jfnr-11-9-5\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":16096,\"journal\":{\"name\":\"Journal of Food and Nutrition Research\",\"volume\":\"19 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.6000,\"publicationDate\":\"2023-09-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food and Nutrition Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.12691/jfnr-11-9-5\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food and Nutrition Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12691/jfnr-11-9-5","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
期刊介绍:
Journal of Food and Nutrition Research (JFNR) publishes papers focusing on fundamental and applied research in chemistry, physics, microbiology, nutrition aspects, bioactivity, quality, safety, and technology of foods.