谷氨酰胺促进败血症小鼠结肠黏蛋白合成和维持肠道微生物群稳定性的机制研究

IF 5.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yanyan Pan, Gang Yang, Dan Wu, Yan Wei, Shijun Fan, Lin Xia, Qian Chen, Qianying Huang, Yongling Lu, Xi Peng
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Study on the Mechanism of Glutamine Promoting the Synthesis of Colonic Mucin and Maintaining the Stability of Intestinal Microbiota in Septic Mice
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来源期刊
Food Science and Human Wellness
Food Science and Human Wellness Agricultural and Biological Sciences-Food Science
CiteScore
8.30
自引率
5.70%
发文量
80
审稿时长
28 days
期刊介绍: Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.
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