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Department of Food and Nutrition, Yamaguchi Womens University | 論文
- A Water-Soluble Extract from Grifola frondosa, Maitake Mushroom, Decreases Lipid Droplets in Brown Adipocyte Tissue Cells
- Effects of a Water-Soluble Bioactive Factor from Grifola frondosa, the Mushroom Maitake on Adipocyte Differentiation
- Effect of Maitake (Grifola frondosa) Water Extract on Inhibition of Adipocyte Conversion of C3H10T1/2B_2C_1 Cells
- Maitake (Grifola frondosa) Improve Glucose Tolerance of Experimental Diabetic Rats
- Bioactive Substance from Grifola frondosa (Maitake) Mushroom Inhibits CCAAT Enhancer Binding Protein β and δ Expression on C3H10T1/2 B_2C_1 Adipocyte Cells
- Angiotensin I-Converting Enzyme Inhibitory Peptides from Pepsin Digest of Maitake (Grifola frondosa)
- Proteolytic Enzymes in Green Asparagus, Kiwi Fruit and Miut: Occurrence and Partial Characterization
- Mutagenicity of and Formation of Oxygen Radicals by Trioses and Glyoxal Derivatives
- Association of Phosphatidylcholine with Soybean 11S Globulin
- Effects of Triterpenes on the Mutagenicities of Various Mutagens toward Salmonella