OI-KANO Yuriko | Laboratory of Nutrition Chemistry, Faculty of Home Economics, Kobe Women's University

スポンサーリンク

概要

• 同名の論文著者
• Laboratory of Nutrition Chemistry, Faculty of Home Economics, Kobe Women's Universityの論文著者

関連著者

• WATANABE Tatsuo

  School of Food and Nutritional Sciences, University of Shizuoka

• Iwai K

  Kyoto Univ. Kyoto

• Iwai K

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Iwai Kazuo

  Laboratory Of Nutrition Chemistry Faculty Of Home Economics Kobe Women's University

• KAWADA Teruo

  Laboratory for Molecular Function of Food, Division of Food Science and Biotechnology, Graduate Scho

• Watanabe Tatsuo

  School Of Food And Nutritional Sciences Univ. Of Shizuoka

• OI-KANO Yuriko

  Laboratory of Nutrition Chemistry, Faculty of Home Economics, Kobe Women's University

• KOYAMA Fumihiro

  J-Oil Mills, Inc.

• WATANABE Kenichi

  J-Oil Mills, Inc.

• SENBONGI Reijirou

  Sugiyama Chemical and Industrial Laboratory

• Oi-kano Yuriko

  Laboratory Of Nutrition Chemistry Faculty Of Home Economics Kobe Women's University

• Koyama Fumihiro

  J-oil Mills Inc.

• Kawada T

  Laboratory Of Molecular Function Of Food Division Of Food Science And Biotechnology Graduate School

• Kawada Teruo

  Laboratory For Molecular Function Of Food Division Of Food Science And Biotechnology Graduate School

• Watanabe Tatsuo

  School Of Food And Nutritional Sciences And Coe Program In The 21st Century University Of Shizuoka

• Watanabe Kenichi

  J-oil Mills Inc.

もっと見る 閉じる

著作論文

• Oleuropein, a Phenolic Compound in Extra Virgin Olive Oil, Increases Uncoupling Protein 1 Content in Brown Adipose Tissue and Enhances Noradrenaline and Adrenaline Secretions in Rats

スポンサーリンク