Evaluation of Flavoglaucin, Its Derivatives and Pyranonigrins Produced by Molds Used in Fermented Foods for Inhibiting Tumor Promotion
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概要
- 論文の詳細を見る
- 2010-05-23
著者
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MIYAKE Yoshiaki
Faculty of Human Wellness, Tokaigakuen University
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OSAWA Toshihiko
Laboratory of Food and Biodynamics, Graduate School of Bioagricultural Sciences, Nagoya University
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大沢 俊彦
名古屋大学大学院生命農学研究科
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ITO Chihiro
Faculty of Pharmacy, Meijo University
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Ito Chihiro
Faculty Of Pharmacy Meijo University
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Osawa Toshihiko
Lab. Of Food And Biodynamics Graduate School Of Bioagricultural Sciences Nagoya Univ.
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Osawa T
Laboratory Of Food And Biodynamics Nagoya University Graduate School Of Bioagricultural Sciences
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Miyake Y
Central Research Laboratory Of Pokka Corporation Ltd.
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Miyake Yoshiaki
Faculty Of Human Wellness Tokaigakuen University
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TOKUDA Harukuni
Graduate School of Medical Science, Kanazawa University
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ITOIGAWA Masataka
Faculty of Human Wellness, Tokaigakuen University
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Tokuda Harukuni
Graduate School Of Medical Science Kanazawa University
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Osawa Toshihiko
Laboratory Of Food And Bio-dynamics Nagoya University
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Itoigawa Masataka
Faculty Of Human Wellness Tokaigakuen University
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Itoigawa Masataka
Faculty Of Human Wellness Tokai Gakuen University
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Tokuda Harukuni
Graduate School Of Medical Sci. Kanazawa Univ.
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