Anti-allergic effect of lactic acid bacteria isolated from seed mash used for brewing sake is not dependent on the total IgE levels
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概要
- 論文の詳細を見る
- 2012-09-25
著者
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Takahashi Toshinari
General Research Laboratories Of Kiku-masamune Sake Brewing Co.ltd.
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NISHITANI Yosuke
Organization of Advanced Science and Technology, Kobe University
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Mizuno Masashi
Department Of Agrobioscience Graduate School Of Agricultural Science Kobe University
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Mizoguchi Haruhiko
General Research Labolatories Of Kiku-masamune Sake Brewing Co. Ltd.
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Yoshida Kazutoshi
Hyogo Prefectural Inst. Technol. Kobe Jpn
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Nishitani Yosuke
Organization Of Advanced Sci. And Technol. Kobe Univ.
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Masuda Yasuyuki
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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