Unusual levels of phosphatidylcholine hydroperoxide in plasma, red blood cell, and livers of aromatic fish
スポンサーリンク
概要
著者
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OHSHIMA Toshiaki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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USHIO Hideki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Yamanaka Hideaki
Department of Material Physics, Faculty of Engineering Science, Osaka University
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Ohshima Toshiaki
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ushio Hideki
Department Of Food Science And Technology Tokyo University Of Fisheries
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Yamanaka H
Department Of Food Science And Technology Tokyo University Of Fisheries
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Yamanaka Hideaki
Department Of Food Science & Technology Tokyo University Of Fisheries
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KAEWSRITHONG Janthira
Department of Food Science and Technology, Tokyo University of Fisheries
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OIAU Di-Fei
Department of Food Science and Technology, Graduate School of Fisheries Science, Tokyo University of
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KOIZUMI Chiaki
Department of Food Science and Technology, Graduate School of Fisheries Science, Tokyo University of
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Oiau Di-fei
Department Of Food Science And Technology Graduate School Of Fisheries Science Tokyo University Of F
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Koizumi C
Department Of Food Science And Technology Graduate School Of Fisheries Science Tokyo University Of F
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Qiau Di-Fei
Department of Food Science and Technology, Graduate School of Fisheries Science, Tokyo University of Fisheries
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