WANG YONG | 論文著者

Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University

Changchun University of Science and Technology, Changchun 130022, P.R. China

College of Animal Science and Technology, Shihezi University

College of Life Sciences, Nankai University

Department Of Agricultural Biotechnology College Of Agriculture And Life Sciences Seoul National Uni

Department Of Agricultural Biotechnology College Of Agriculture And Life Sciences Seoul National Uni

Department Of Agricultural Biotechnology College Of Agriculture And Life Sciences Seoul National Uni

Department Of Agricultural Biotechnology College Of Agriculture And Life Sciences Seoul National University

Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National U

Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University

Department Of Biological Sciences Graduate School Of Science Tokyo Metropolitan University

Department of Biological Sciences, Graduate School of Science, Tokyo Metropolitan University

Department Of General Surgery Shengjing Hospital Of China Medical University

Department of General Surgery, Shengjing Hospital of China Medical University

Department of Infectious Disease, Shenzhou Center for Disease Control and Prevention

Department Of Information & Image Sciences Chiba University

Department of Information & Image Sciences, Chiba University, 1-33 Yayoi-cho, Inage-ku, Chiba 263-8522, Japan

Department Of Life Science And Biotechnology Faculty Of Life And Environmental Science Shimane Unive

Department Of Life Science And Biotechnology Faculty Of Life And Environmental Science Shimane University

Department of Life Science and Biotechnology, Faculty of Life and Environmental Science, Shimane University