Ogushi Mariko | Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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概要
- OGUSHI Marikoの詳細を見る
- 同名の論文著者
- Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scienの論文著者
関連著者
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OGUSHI Mariko
Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Sci
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Ogushi Mariko
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Suzuki Takeshi
Department Of Anatomy And Cell Biology Gunma University Graduate School Of Medicine
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Yoshie Stark
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Yoshie Stark
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Suzuki Takeshi
Department Of Allergy And Rheumatology Graduate School Of Medicine University Of Tokyo
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Yoshie Stark
Department Of Food Life Science Faculty Of Life Science Toyo University
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SUZUKI Takeshi
Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology
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Yoshie-stark Yumiko
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Yoshie-stark Yumiko
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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FUTAGAWA Kazuyuki
Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Sci
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Futagawa Kazuyuki
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Ogushi Mariko
Department Of Food Science Sagami Women's University
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YOSHIE-STARK Yumiko
Department of Food Life Science, Faculty of Life Science, Toyo University
著作論文
- Apoptosis-inducing Activity of Hot Water Extracts from the Sea Cucumber in Human Colon Tumor Cells
- Cytostatic Activity of Hot Water Extracts from the Sea Cucumber in Caco-2
- Monthly variation of biochemical composition of Pacific oysters Crassostrea gigas from two main cultivation areas in Japan