作者：
Qiaoyan,Huang [1]
;
Liu,Liu [1]
;
Xiaoyao,Tan [1]
;
Shitong,Wang [2]
;
Sichen,Wang [1]
;
Jun,Luo [1]
;
Jiayi,Chen [1]
;
Na,Yang [1]
;
Jiajun,Jiang [1]
;
Yiming,Liu [1]
;
Xiao,Hong [1]
;
Shunyuan,Guo [3]
;
Yuejian,Shen [4]
;
Feng,Gao [4]
;
Huina,Feng [4]
;
Jianliang,Zhang [4]
;
Qing,Shen [5]
;
Changyu,Li [6]
;
Liting,Ji [7]
作者单位：
School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China.
[1]
Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China.
[2]
Center for Rehabilitation Medicine, Department of Neurology, Zhejiang Provincial People's Hospital (Affiliated People's Hospital), Hangzhou Medical College, Hangzhou 314408, China.
[3]
Hangzhou Linping Hospital of Traditional Chinese Medicine, Linping 311106, China.
[4]
Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China. Electronic address: sq@zjgsu.edu.cn.
[5]
School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China; Academy of Chinese Medical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China. Electronic address: lcyzcmu@sina.com.
[6]
School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China. Electronic address: jenny8825@zcmu.edu.cn.
[7]
DOI
10.1016/j.jad.2024.05.150
PMID
38823591
发布时间
2024-06-15
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