详情页 - 广东省中医院知识库

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Yin Jianhua[1] * ; Ren Wei[2] ; Wei Bin[3] ; Huang Huimin[1] ; Li Mingxing[1] ; Wu Xiaoxiao[1] ; Wang Anqi[4] ; Xiao Zhangang[1] ; Shen Jing[1] ; Zhao Yueshui[1] ; Du Fukuan[1] ; Ji Huijiao[1] ; Kaboli Parham Jabbarzadeh[1] ; Ma Yongshun[1] ; Zhang Zhuo[1] ; Cho Chi Hin[1] ; Wang Shengpeng[5] ; Wu Xu[6] ; Wang Yitao[7] ;

机构： [1]Laboratory of Molecular Pharmacology, Department of Pharmacology, School of Pharmacy, Southwest Medical University, Luzhou, Sichuan, China; South Sichuan Institute of Translational Medicine, Luzhou, Sichuan, China. [2]Drug Research Center of Integrated Traditional Chinese and Western Medicine, Affiliated Traditional Chinese Medicine Hospital, Southwest Medical University, Luzhou, Sichuan, China. [3]College of Pharmaceutical Science & Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, Zhejiang University of Technology, Hangzhou, China. [4]PU-UM Innovative Institute of Chinese Medical Sciences, Guangdong-Macau Traditional Chinese Medicine Technology Industrial Park Development Co., Ltd, Hengqin New Area, Zhuhai, Guangdong, China. [5]State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao, China. Electronic address: swang@um.edu.mo. [6]Laboratory of Molecular Pharmacology, Department of Pharmacology, School of Pharmacy, Southwest Medical University, Luzhou, Sichuan, China; South Sichuan Institute of Translational Medicine, Luzhou, Sichuan, China. Electronic address: wuxulz@126.com. [7]State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao, China.

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出版当年[2021]版：

大类 | 1 区

农林科学

小类 | 1 区应用化学 1 区食品科技 1 区营养学

最新[2025]版：

大类 | 1 区

农林科学

小类 | 1 区应用化学 1 区食品科技 1 区营养学

第一作者：

第一作者机构： [1]Laboratory of Molecular Pharmacology, Department of Pharmacology, School of Pharmacy, Southwest Medical University, Luzhou, Sichuan, China; South Sichuan Institute of Translational Medicine, Luzhou, Sichuan, China.

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Corrigendum to "Characterization of chemical composition and prebiotic effect of a dietary medicinal plant Penthorum chinense Pursh" [Food Chem. 319 (2020) 126568].

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