the journal of functional foods
发表于杂志《功能性食品》(the Journal of Functional Foods)的一项研究表明，红葡萄酒能够降低血液中丙二醛浓度的50%。
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the journal of functional foods
功能性食品杂志
以上为机器翻译结果，长、整句建议使用 人工翻译 。
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The findings were presented this week at an annual meeting of the American Chemical Society in Anaheim, California and are to be published in an upcoming issue of the Journal of Functional Foods.
上面的发现已经在这个星期的美国化学协会年会(在加州阿纳海姆召开)上展现，也将会在最新一期的《功能食品杂志》上发表。
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