文献
J-GLOBAL ID:201702223143153317
整理番号:17A0361636
短報:動物モデルにおけるLactobacillus fermentum H9により発酵したMaillard反応生成物の脂質低下及び抗炎症作用【Powered by NICT】
Short communication: Hypolipidemic and antiinflammatory effects of fermented Maillard reaction products by Lactobacillus fermentum H9 in an animal model
著者 (5件):
Oh Nam Su
(R&D Center, Seoul Dairy Cooperative, Ansan, Kyunggi 425-839, South Korea)
,
Koh Ji Hoon
(Division of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 136-701, South Korea)
,
Park Mi Ri
(Division of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 136-701, South Korea)
,
Kim Younghoon
(Department of Animal Science and Institute of Milk Genomics, Chonbuk National University, Jeonju, 561-756, Korea)
,
Kim Sae Hun
(Division of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 136-701, South Korea)
資料名:
Journal of Dairy Science
(Journal of Dairy Science)
巻:
99
号:
12
ページ:
9415-9423
発行年:
2016年
JST資料番号:
C0282A
ISSN:
0022-0302
CODEN:
JDSCAE
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)