Relationship between Food Containing "Natto" (Fermented Soybeans) and the Blood Pressure of SHR
スポンサーリンク
概要
著者
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YOSHIOKA Yukie
Laboratory of Medicinal Microbiology, Faculty of Pharmaceutical Sciences, Kumamoto University
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YOSHIOKA Yukie
Laboratory of Nutrition, Department of Home-Economics, Teikoku Joshi Daigaku and Department of Pathology, Faculty of Medicine, Kyoto University
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HAYASHI Uichi
Laboratory of Nutrition, Department of Home-Economics, Teikoku Joshi Daigaku and Department of Pathology, Faculty of Medicine, Kyoto University
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NAGAO Kazumi
Laboratory of Nutrition, Department of Home-Economics, Teikoku Joshi Daigaku and Department of Pathology, Faculty of Medicine, Kyoto University
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TOSA Yukiyo
Laboratory of Nutrition, Department of Home-Economics, Teikoku Joshi Daigaku and Department of Pathology, Faculty of Medicine, Kyoto University
関連論文
- Production of Acidic Actinomycin Congeners by a Mutant Strain of Streptomyces antibioticus, No. B-1625
- Relationship between Food Containing "Natto" (Fermented Soybeans) and the Blood Pressure of SHR