Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ruifei Gao"'
Autor:
RenZhi Hu, Ting Luo, Chuan Peng, Jinbo Hu, Shumin Yang, Ruifei Gao, Linqiang Ma, Hua Qing, Qian Ge, Chaodong Wu, Xiaoqiu Xiao, Morag J Young
Publikováno v:
BMJ Open Diabetes Research & Care, Vol 8, Iss 1 (2020)
Introduction Aldosterone is a mediator of progressive renal disease, but the mechanisms for aldosterone-mediated renal impairment in mice with diabetes are not fully defined.Methods Aldosterone and/or mineralocorticoid receptor antagonist eplerenone
Externí odkaz:
https://doaj.org/article/d72d3c480a064c768e49c72165fbda85
Autor:
Linqiang Ma, Hua Qing, Chaodong Wu, Zhihong Wang, Morag J. Young, Xuan Li, Qian Ge, Shumin Yang, Renzhi Hu, Ting Luo, Xiaoqiu Xiao, Ruifei Gao, Yue Wang, Jinbo Hu, Chuan Peng, Qifu Li, Jun Yang
Publikováno v:
BMJ Open Diabetes Research & Care, Vol 8, Iss 1 (2020)
BMJ Open Diabetes Research & Care
BMJ Open Diabetes Research & Care
IntroductionAldosterone is a mediator of progressive renal disease, but the mechanisms for aldosterone-mediated renal impairment in mice with diabetes are not fully defined.MethodsAldosterone and/or mineralocorticoid receptor antagonist eplerenone we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0dbdeabf4b222e8050bfd853f0cfccc9
https://drc.bmj.com/content/8/1/e001101.full
https://drc.bmj.com/content/8/1/e001101.full
Publikováno v:
Advance Journal of Food Science and Technology. 6:1255-1260
The possibility of replacing margarine with lard in the short and layer crust pastry with filling (ab. SLCPF) was analyzed in this study. As is detected the lard has higher fat content (99.97%) than margarine (87.7%), the lard has less saturated fatt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::559dfd5288c450f7fbb8ad2aa7316c0b
https://doi.org/10.19026/ajfst.6.192
https://doi.org/10.19026/ajfst.6.192