Kakuda Hiroyuki | Central Research Institute Mitsukan Group Corporation
スポンサーリンク
概要
関連著者
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KAKUDA Hiroyuki
Central Research Institute, Mitsukan Group
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Kakuda Hiroyuki
Central Research Institute Mitsukan Group
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Kakuda Hiroyuki
Central Research Institute Mitsukan Group Corporation
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TSUKAMOTO Yoshinori
Central Research Institute, Mitsukan Group Co. Ltd.
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YAMAGUCHI Masayoshi
Laboratory of Endocrinology and Molecular Metabolism, Graduate School of Nutritional Sciences, Unive
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Yamaguchi Masayoshi
Laboratory Of Endocrinology And Molecular Metabolism Graduate School Of Nutritional Sciences Univers
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TSUKAMOTO YOSHIHISA
Agroscience Research Laboratories, Sankyo Co., Ltd.
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Tsukamoto Y
Agroscience Research Laboratories Sankyo Co. Ltd.
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Tsukamoto Yoshinori
Centeral Research Institute Mitsukan Group
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Tsukamoto Yoshinori
Central Research Institute Mitsukan Group Co. Ltd.
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Yamaguchi Masayoshi
Laboratory Of Endocrinology And Molecular Metabolism Graduate School Of Nutritional Sciences Univers
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Yamaguchi Masayoshi
Laboratories Of Metabolism And Endocrinology School Of Food And Nutritional Sciences The University
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Gao Ying
Laboratory Of Endocrinology And Molecular Metabolism Graduate School Of Nutritional Sciences Univers
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TSUKAMOTO Yoshinori
Centeral Research Institute, Mitsukan Group
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Kasai Makoto
Central Research Institute Mitsukan Group Corporation
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Ichise Hideyuki
Central Research Institute, Mitsukan Group Corporation
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Ichise Hideyuki
Central Research Institute Mitsukan Group Co. Ltd.
著作論文
- Construction of a Bacillus subtilis (natto) with High Productivity of Vitamin K_2 (Menaquinone-7) by Analog Resistance(Microbiology & Fermentation Technology)
- Prolonged intake of fermented soybean (natto) diets containing vitamin K_2 (menaquinone-7) prevents bone loss in ovariectomized rats
- Intake of fermented soybean (natto) increases circulating vitamin K_2 (menaquinone-7) and γ-carboxylated osteocalcin concentration in normal individuals