Hypoglycemic and hypolipidemic activities of Grifola frondosa polysaccharides and their relationships with the modulation of intestinal microflora in diabetic mice induced by high-fat diet and streptozotocin
Weiling GuoInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, ChinaJiacong DengSchool of Ocean Science and Biochemistry Engineering, Fuqing Branch of Fujian Normal University, Fuqing, Fujian 350300, ChinaYuyang PanNational Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, ChinaJiaxin XuNational Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, ChinaJiali HongNational Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, ChinaFeifei ShiInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, ChinaGongliang LiuCollege of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, ChinaMin QianCollege of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, ChinaWeidong BaiCollege of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, ChinaWen ZhangInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, ChinaBin LiuNational Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, ChinaYanyan ZhangInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart 70599, GermanyPengjie LuoChina National Center for Food Safety Risk Assessment, NHC Key Laboratory of Food Safety Risk Assessment, Beijing 100022, China. Electronic address: [email protected]Li NiInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, ChinaPingfan RaoInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, ChinaXu‐Cong LvInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart 70599, Germany. Electronic address: [email protected]
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