Assessment of Nutritional Availability of Selenium in Selenium-enriched Pumpkin
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概要
- 論文の詳細を見る
- 日本微量元素学会の論文
- 2007-12-31
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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NISHIYAMA Toshimasa
Department of Public Health, Kansai Medical University
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FUKUNAGA Kenji
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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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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Nishiyama Toshimasa
Department Of Public Health Kansai Medical University
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Nishiyama Toshimasa
Department Of Parasitology Nara Medical University
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SANO Kikue
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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ISHIYUKI Eri
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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Sano Kikue
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Ishiyuki Eri
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Fukunaga Kenji
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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