Beppu Fumiaki | Department of Food Science and Technology, Tokyo University of Marine Science and Technology

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概要

• Yoshinaga-Kiriake Ayaの詳細を見る
• 同名の論文著者
• Department of Food Science and Technology, Tokyo University of Marine Science and Technologyの論文著者

関連著者

• Nagao Koji

  Department of Applied Biochemistry and Food Science, Saga University

• Nagao Koji

  Department Of Applied Biochemistry And Food Science Saga University

• Yanagita Teruyoshi

  Department Of Agricultural Chemistry Faculty Of Agriculture Saga University

• Gotoh Naohiro

  Department Of Food Science And Technology Tokyo University Of Fisheries

• Mizobe Hoyo

  Tsukishima Foods Industry Co. Ltd.

• Yoshinaga Kazuaki

  Tsukishima Foods Industry Co., Ltd.

• Kojima Koichi

  Tsukishima Foods Industry Co., Ltd.

• Ishida Hiroki

  Department of Chemistry and Biochemistry, Graduate School of Engineering,, Kyushu University

• Nagai Toshiharu

  Tsukishima Foods Industry Co. Ltd.

• Nakamitsu Kazusa

  Department of Applied Biochemistry and Food Science, Saga University

• Beppu Fumiaki

  Department of Food Science and Technology, Tokyo University of Marine Science and Technology

• Kojima Koichi

  Tsukishima Foods Industry Co. Ltd.

• Ishida Hiroki

  Department of Food Science and Technology, Tokyo University of Marine Science and Technology

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著作論文

• A Comparison of the Lipid-lowering Effects of Four Different n-3 Highly Unsaturated Fatty Acids in HepG2 Cells

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