Morinda citrifolia fruit juice prevents ischemic neuronal damage through suppression of the development of post-ischemic glucose intolerance
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概要
- 論文の詳細を見る
- Springer Japanの論文
- 2010-11-20
著者
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MIZUSHINA Yoshiyuki
Laboratory of Food & Nutritional Sciences, Department of Nutritional Science, Kobe-Gakuin University
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Fujita-Hamabe Wakako
Department of Clinical Pharmacy, Kobe Gakuin University, School of Pharmaceutical Sciences
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Tokuyama Shogo
Department of Clinical Pharmacy, Kobe Gakuin University, School of Pharmaceutical Sciences
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Kamiya Kohei
Department of Pharmacognosy and Natural Product Chemistry, School of Pharmaceutical Sciences, Kobe G
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Satake Toshiko
Department of Pharmacognosy and Natural Product Chemistry, School of Pharmaceutical Sciences, Kobe G
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Harada Shinichi
Department of Clinical Pharmacy, School of Pharmaceutical Sciences, Kobe Gakuin University, Japan
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Kamiya Kohei
Dep. Of Pharmacognosy And Natural Product Chemistry Fac. Of Pharmaceutical Sciences Kobe Gakuin Univ
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Kamiya Kohei
Department Of Pharmacognosy And Natural Product Chemistry Faculty Of Pharmaceutical Sciences Kobe Ga
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Satake T
Faculty Of Pharmaceutical Sciences Kobe Gakuin University:high Technology Research Center Kobe Gakui
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Satake Toshiko
Department Of Pharmacognosy And Natural Product Chemistry Faculty Of Pharmaceutical Sciences Kobe Ga
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Tokuyama Shogo
Dep. Of Clinical Pharmacy Kobe Gakuin Univ. School Of Pharmaceutical Sciences
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Tokuyama Shogo
Department Of Clinical Pharmacy Kobe Gakuin University Faculty Of Pharmaceutical Sciences
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Hamabe Wakako
Department Of Clinical Pharmacy Faculty Of Pharmaceutical Sciences Kobe Gakuin University
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Harada Sachiko
Department Of Clinical Pharmacy Faculty Of Pharmaceutical Sciences Kobe Gakuin University
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Kamiya Kohei
Dep. Of Pharmacognosy And Natural Product Chemistry School Of Pharmaceutical Sciences Kobe Gakuin Un
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Satake Toshiko
Dep. Of Pharmacognosy And Natural Product Chemistry School Of Pharmaceutical Sciences Kobe Gakuin Un
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Mizushina Yoshiyuki
Lab. Of Food And Nutritional Sciences Dep. Of Nutritional Sciences Kobe Gakuin Univ.
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FUJITA HAMABE
Department of Clinical Pharmacy, School of Pharmaceutical Sciences, Kobe Gakuin University
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Harada Shinichi
Department of Clinical Pharmacy, School of Pharmaceutical Sciences, Kobe Gakuin University
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Mizushina Yoshiyuki
Laboratofy of Food & Nutritional Sciences, Department al Nutritional Science, and High Technology Research Center, Kobe-Colmar University
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