Shuidouchi (Fermented Soybean) Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury
出版年份 2015 全文链接
标题
Shuidouchi (Fermented Soybean) Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury
作者
关键词
-
出版物
MOLECULES
Volume 20, Issue 11, Pages 19748-19763
出版商
MDPI AG
发表日期
2015-11-02
DOI
10.3390/molecules201119654
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