Antihypertensive effect of narezushi, a fermented mackerel product, on spontaneously hypertensive rats
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概要
- 論文の詳細を見る
- 2007-12-01
著者
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ITOU KOUJI
Department of Surgery Teikyo University School of Medicine
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Itou Kouji
Fukui Prefectural Univ. Fukui Jpn
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Itou Kouji
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
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AKAHANE YOSHIAKI
Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
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NAGAHASHI RISA
Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
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SAITOU MIHO
Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
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Saitou Miho
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
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Nagahashi Risa
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
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Akahane Yoshiaki
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
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