An Evaluation of the Bioavailability of Selenium in High-Selenium Yeast
スポンサーリンク
概要
- 論文の詳細を見る
- University of Tokyo Pressの論文
- 1999-02-01
著者
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YOSHIDA Munehiro
Laboratory of Food and Nutritional Sciences, Faculty of Chemistry, Materials and Bioengineering, Kan
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Fukunaga K
Laboratory Of Food And Nutritional Sciences Faculty Of Chemistry Materials And Bioengineering Kansai
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Fukunaga Kenji
Department Of Life Science And Biotechnology Faculty Of Chemistry Materials And Bioengineering And H
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Yoshida Munehiro
Laboratory Of Food And Nutritional Sciences Faculty Of Chemistry Materials And Bioengineering Kansai
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Yoshida Munehiro
Laboratory Of Food And Nutritional Science Department Of Biotechnology Faculty Of Engineering Kansai
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Tsuchita Hiroshi
Nutritional Science Institute Meiji Milk Products Co. Ltd.
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Tsuchita Hiroshi
Nutrition Science Institute Meiji Milk Product Co.
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YASUMOTO Kyoden
Sugiyama Jogakuen University
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Tsuchita Hiroshi
Nutrition Science Institute Meiji Dairies Corporation
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Munehiro Yoshida
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Kansai University
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Kenji Fukunaga
Department of Public Health, Kansai Medical University
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Hiroshi Tsuchita
Nutrition Science Institute, Meiji Milk Products Co., Ltd.
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