作者单位:
Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai 981-8555, Japan
[1]
Mass Spectrometry Laboratory, Jean Mayer USDA-Human Nutrition Research Center on Aging, Tufts University, Boston, MA, 02111, USA
[2]
Vascular Biology Laboratory, Jean Mayer USDA-Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA
[3]
发布时间
2014-08-30