Itoigawa Masataka | Faculty Of Human Wellness Tokaigakuen University
スポンサーリンク
概要
関連著者
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MIYAKE Yoshiaki
Faculty of Human Wellness, Tokaigakuen University
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OSAWA Toshihiko
Laboratory of Food and Biodynamics, Graduate School of Bioagricultural Sciences, Nagoya University
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大沢 俊彦
名古屋大学大学院生命農学研究科
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ITO Chihiro
Faculty of Pharmacy, Meijo University
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Ito Chihiro
Faculty Of Pharmacy Meijo University
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Osawa Toshihiko
Lab. Of Food And Biodynamics Graduate School Of Bioagricultural Sciences Nagoya Univ.
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Osawa T
Laboratory Of Food And Biodynamics Nagoya University Graduate School Of Bioagricultural Sciences
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Miyake Y
Central Research Laboratory Of Pokka Corporation Ltd.
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Miyake Yoshiaki
Faculty Of Human Wellness Tokaigakuen University
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ITOIGAWA Masataka
Faculty of Human Wellness, Tokaigakuen University
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Osawa Toshihiko
Laboratory Of Food And Bio-dynamics Nagoya University
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Itoigawa Masataka
Faculty Of Human Wellness Tokaigakuen University
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Itoigawa Masataka
Faculty Of Human Wellness Tokai Gakuen University
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MOCHIZUKI Mika
Faculty of Human Wellness, Tokaigakuen University
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Mochizuki Mika
Faculty Of Psychological And Physical Science Aichi Gakuin University
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TOKUDA Harukuni
Graduate School of Medical Science, Kanazawa University
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Tokuda Harukuni
Graduate School Of Medical Science Kanazawa University
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Tokuda Harukuni
Graduate School Of Medical Sci. Kanazawa Univ.
著作論文
- Peroxynitrite Scavengers Produced by Filamentous Fungus Used in the Katsuobushi Manufacturing Process
- Evaluation of Flavoglaucin, Its Derivatives and Pyranonigrins Produced by Molds Used in Fermented Foods for Inhibiting Tumor Promotion
- Antioxidants Produced by Eurotium herbariorum of Filamentous Fungi Used for the Manufacture of Karebushi, Dried Bonito (Katsuobushi)
- Antioxidative Pyranonigrins in Rice Mold Starters and Their Suppressive Effect on the Expression of Blood Adhesion Molecules
- Isolation of the Antioxidant Pyranonigrin-A from Rice Mold Starters Used in the Manufacturing Process of Fermented Foods