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更正：潜在益生菌鼠李糖乳杆菌（MTCC-5897）发酵乳清对结肠炎诱导小鼠模型中肠上皮屏障功能增强的保护作用。

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-02-17 DOI:10.1039/D5FO90014J
Harpreet Kaur, Taruna Gupta, Suman Kapila and Rajeev Kapila
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引用次数: 0

摘要

修正Harpreet Kaur等人在《食品功能》上发表的“潜在益生菌鼠李糖乳杆菌（MTCC-5897）发酵乳清对结肠炎诱导小鼠模型中肠道上皮屏障功能增强的保护作用”。， 2021, 12, 6102-6116, https://doi.org/10.1039/D0FO02641G。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Correction: Protective effects of potential probiotic Lactobacillus rhamnosus (MTCC-5897) fermented whey on reinforcement of intestinal epithelial barrier function in a colitis-induced murine model

Correction for ‘Protective effects of potential probiotic Lactobacillus rhamnosus (MTCC-5897) fermented whey on reinforcement of intestinal epithelial barrier function in a colitis-induced murine model’ by Harpreet Kaur et al., Food Funct., 2021, 12, 6102–6116, https://doi.org/10.1039/D0FO02641G.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍： Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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