TAI-CHUNG TSENGJIA-HORNG KAO2023-09-052023-09-052023-0900165085https://scholars.lib.ntu.edu.tw/handle/123456789/635014enletter10.1053/j.gastro.2023.05.016372079112-s2.0-85167601920https://api.elsevier.com/content/abstract/scopus_id/85167601920