https://scholars.lib.ntu.edu.tw/handle/123456789/481719
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | KUAN-HUNG LU | en_US |
dc.contributor.author | Weng C.-Y. | en_US |
dc.contributor.author | Chen W.-C. | en_US |
dc.contributor.author | Sheen L.-Y. | en_US |
dc.creator | Kuan-Hung Lu;Weng C.-Y.;Chen W.-C.;Sheen L.-Y. | - |
dc.date.accessioned | 2020-03-31T06:51:15Z | - |
dc.date.available | 2020-03-31T06:51:15Z | - |
dc.date.issued | 2017 | - |
dc.identifier.issn | 1226-8453 | - |
dc.identifier.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85001022042&doi=10.1016%2fj.jgr.2016.06.002&partnerID=40&md5=56b69d7e840e6fef02e2f8d5801184e5 | - |
dc.identifier.uri | https://scholars.lib.ntu.edu.tw/handle/123456789/481719 | - |
dc.language.iso | English | - |
dc.publisher | Elsevier B.V. | - |
dc.relation.ispartof | Journal of Ginseng Research | - |
dc.title | Ginseng essence, a medicinal and edible herbal formulation, ameliorates carbon tetrachloride-induced oxidative stress and liver injury in rats | en-US |
dc.type | journal article | en |
dc.identifier.doi | 10.1016/j.jgr.2016.06.002 | - |
dc.identifier.scopus | 2-s2.0-85001022042 | - |
dc.relation.pages | 316-325 | - |
dc.relation.journalvolume | 41 | - |
dc.relation.journalissue | 3 | - |
item.languageiso639-1 | English | - |
item.cerifentitytype | Publications | - |
item.fulltext | no fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.openairetype | journal article | - |
item.grantfulltext | none | - |
crisitem.author.dept | Institute of Food Safety and Health | - |
crisitem.author.dept | Food Science and Technology | - |
crisitem.author.orcid | 0000-0001-6649-5868 | - |
crisitem.author.orcid | 0000-0001-5541-652X | - |
crisitem.author.parentorg | College of Public Health | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
顯示於: | 食品安全與健康研究所 |
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