文献
J-GLOBAL ID:202002225660663842
整理番号:20A0617425
アロニアジュースからのHMG-CoAレダクターゼ阻害剤の単離【JST・京大機械翻訳】
Isolation of HMG-CoA reductase inhibitors from aronia juice
著者 (18件):
Kozuka Miyuki
(Department of Health and Nutrition, Faculty of Human Science, Hokkaido Bunkyo University, Eniwa, Hokkaido, 061-1449, Japan)
,
Yamane Takuya
(Center for Research and Development Bioresources, Research Organization for Research Promotion, Osaka Prefecture University, Sakai, Osaka, 599-8570, Japan)
,
Yamane Takuya
(Department of Applied Life Sciences, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai, Osaka, 599-8531, Japan)
,
Yamane Takuya
(Institute of Food Sciences, Nakagaki Consulting Engineer and Co., Ltd, Sakai, Osaka, 593-8328, Japan)
,
Imai Momoko
(Center for Research and Development Bioresources, Research Organization for Research Promotion, Osaka Prefecture University, Sakai, Osaka, 599-8570, Japan)
,
Imai Momoko
(Faculty of Human Development, Department of Food and Nutrition Management Studies, Soai University, Osaka, Osaka, 559-0033, Japan)
,
Imai Momoko
(Department of Applied Life Sciences, Graduate School of Comprehensive Rehabilitation, Osaka Prefecture University, Habikino, Osaka, 583-8555, Japan)
,
Handa Satoshi
(Center for Research and Development Bioresources, Research Organization for Research Promotion, Osaka Prefecture University, Sakai, Osaka, 599-8570, Japan)
,
Handa Satoshi
(Department of Applied Life Sciences, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai, Osaka, 599-8531, Japan)
,
Takenaka Shigeo
(Department of Applied Life Sciences, Graduate School of Comprehensive Rehabilitation, Osaka Prefecture University, Habikino, Osaka, 583-8555, Japan)
,
Sakamoto Tatsuji
(Center for Research and Development Bioresources, Research Organization for Research Promotion, Osaka Prefecture University, Sakai, Osaka, 599-8570, Japan)
,
Sakamoto Tatsuji
(Department of Applied Life Sciences, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai, Osaka, 599-8531, Japan)
,
Ishida Tetsuo
(Department of Chemistry, Biology and Marine Science, Faculty of Science, University of the Ryukyus, Nishihara, Okinawa, 903-0213, Japan)
,
Inui Hiroshi
(Center for Research and Development Bioresources, Research Organization for Research Promotion, Osaka Prefecture University, Sakai, Osaka, 599-8570, Japan)
,
Inui Hiroshi
(Department of Applied Life Sciences, Graduate School of Comprehensive Rehabilitation, Osaka Prefecture University, Habikino, Osaka, 583-8555, Japan)
,
Yamamoto Yoshio
(Iga Research Institute, Iga Regional Satellite Campus, Mie University, Iga, Mie, 518-0131, Japan)
,
Nakagaki Takenori
(Institute of Food Sciences, Nakagaki Consulting Engineer and Co., Ltd, Sakai, Osaka, 593-8328, Japan)
,
Nakano Yoshihisa
(Center for Research and Development Bioresources, Research Organization for Research Promotion, Osaka Prefecture University, Sakai, Osaka, 599-8570, Japan)
資料名:
Food Bioscience
(Food Bioscience)
巻:
34
ページ:
Null
発行年:
2020年
JST資料番号:
W2935A
ISSN:
2212-4292
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)