作者：
Piazzi,G. [1]
;
D'Argenio,G. [2]
;
Prossomariti,A. [3]
;
Lembo,V. [4]
;
Mazzone,G. [5]
;
Candela,M. [6]
;
Biagi,E. [7]
;
Brigidi,P. [8]
;
Vitaglione,P. [9]
;
Fogliano,V. [10]
;
D'Angelo,L. [11]
;
Fazio,C. [12]
;
Munarini,A. ;
Belluzzi,A. ;
Ceccarelli,C. ;
Chieco,P. ;
Balbi,T. ;
Loadman,P.M. ;
Hull,M.A. ;
Romano,M. ;
Bazzoli,F. ;
Ricciardiello,L.
作者单位：
Food Quality Design, Wageningen University and Research Centre, Wageningen, Netherlands
[1]
Department of Medical and Surgical Sciences, University of Bologna, Via Massarenti 9, PAD11
[2]
Center for Applied Biomedical Research (CRBA), S. Orsola-Malpighi Hospital, University of Bologna
[3]
Department of Clinical and Experimental Medicine Magrassi-Lanzara, Gastroenterology Unit, Second
[4]
Department of Pharmacy and Biotechnology, University of Bologna, Bologna, Italy
[5]
Department of Experimental, Diagnostic and Specialty Medicine, University of Bologna, Bologna, Italy
[6]
Pathology Unit, S. Orsola-Malpighi Hospital, University of Bologna, Bologna, Italy
[7]
Section of Molecular Gastroenterology, Leeds Institute of Biomedical and Clinical Sciences, St
[8]
Department of Agricultural and Food Science, University of Naples, Naples, Italy
[9]
Gastroenterology Unit, S. Orsola-Malpighi Hospital, University of Bologna, Bologna, Italy
[10]
Yorkshire Experimental Cancer Medicine Centre, Institute of Cancer Therapeutics, University of
[11]
Gastroenterology Unit, University of Naples Federico II, Institute of Protein Biochemistry, CNR
[12]
发布时间
2014-12-13
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