Effect of extracts from narezushi, a fermented mackerel product, on cholesterol metabolism in Wistar rats
スポンサーリンク
概要
- 論文の詳細を見る
- 2010-05-01
著者
-
Itou Kouji
Department Of Marine Bioscience Faculty Of Marine Bioscience Fukui Prefectural University
-
Itou Kouji
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
-
Akahane Yoshiaki
Department Of Marine Bioscience Faculty Of Marine Bioscience Fukui Prefectural University
-
Akahane Yoshiaki
Department Of Marine Bioscience Faculty Of Biotechnology Fukui Prefectural University
関連論文
- Pancreatic pleural effusion diagnosed by computed tomography under endoscopic retrograde pancreatography with contrast material mixed with indocyanine green
- Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating
- Antihypertensive effect of heshiko, a fermented mackerel product, on spontaneously hypertensive rats
- Permeation of carboxylates as ionic compounds into fish meats by soaking and its osmotic dehydrating effect
- Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi
- Antihypertensive effect of narezushi, a fermented mackerel product, on spontaneously hypertensive rats
- Effect of extracts from heshiko, a fermented mackerel product, on cholesterol metabolism in Wistar rats
- Effect of extracts from narezushi, a fermented mackerel product, on cholesterol metabolism in Wistar rats
- Elution and internal migration of free amino acids in fish meats by soaking in sodium chloride or sorbitol solution
- Permeation of sodium chloride into fish meat and its effect on moisture content as a function of the osmotic pressure of the soaking solution
- Internal migration of sodium chloride, sorbitol and moisture in fish meat during soaking and cold preservation
- Permeability of sugar alcohols with different molecular weights into fish meat
- Hypotensive Effect of Rice Bran Discarded after Heshiko Processing