Guidelines on nutritional management in Japanese patients with liver cirrhosis from the perspective of preventing hepatocellular carcinoma
スポンサーリンク
概要
- 論文の詳細を見る
- 2012-07-01
著者
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Habu Daiki
Department Of Hepatology Osaka City University Graduate School Of Medicine
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Endo Ryujin
Division Of Gastroenterology And Hepatology Department Of Internal Medicine Iwate Medical University
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Nishiguchi Shuhei
Division Of Hepatobiliary And Pancreatic Disease Department Of Internal Medicine Hyogo College Of Me
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Kato Akinobu
Morioka Municipal Hospital
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Ohtake Takaaki
Division Of Gastroenterology And Hematology/oncology Department Of Medicine Asahikawa Medical Colleg
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Suzuki Kazutomo
Department Of Gastroeneterology & Hepatology Koshigaya Hospital Dokkyo Medical University
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Moriwaki Hisataka
Department Of Gastroenterology And Hematology Division Of Organ Pathobiology Gifu University School
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Ueno Yoshiyuki
Division Of Gastroenterology Tohoku University Graduate School Of Medicine
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Katayama Kazuhiro
Department Of Gastroenterology And Hepatology Osaka Koseinenkin Hospital
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Kohgo Yutaka
Division Of Gastroenterology And Hematology/oncology Department Of Medicine Asahikawa Medical Colleg
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Sakaida Isao
Department Of Gastroenterology & Hepatology School Of Medicine Yamaguchi University
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Saito Masaki
Division Of Hemopoiesis Institute Of Hematology And Department Of Medicine Jichi Medical School
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Suzuki Kazuyuki
Division Of Environmental Bioremediation School Of Agriculture Tohoku University
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NISHIGUCHI Shuhei
Division of Hepatobiliary and Pancreatic Disease, Department of Internal Medicine, Hyogo College of Medicine
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Sakaida Isao
Department of Gastroenterology and Hepatology, Yamaguchi University Graduate School of Medicine
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Suzuki Kazuyuki
Division of Gastroenterology and Hepatology, Department of Internal Medicine, Iwate Medical University
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SHIRAKI Ryo
Department of Gastroenterology, Gifu University Graduate School of Medicine
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SAITO Masaki
Division of Hepatobiliary and Pancreatic Disease, Department of Internal Medicine, Hyogo College of Medicine
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HABU Daiki
Department of Food and Human Health Science, Graduate School of Human Life Science, Osaka City University
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