Wang Long について
Laboratory of Molecular Nutrition, College of Food Science and Engineering, The Key Laboratory of Hunan Province for Special Medical Food, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Hunan, China について
Lin Qinlu について
Laboratory of Molecular Nutrition, College of Food Science and Engineering, The Key Laboratory of Hunan Province for Special Medical Food, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Hunan, China について
Yang Tao について
Laboratory of Molecular Nutrition, College of Food Science and Engineering, The Key Laboratory of Hunan Province for Special Medical Food, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Hunan, China について
Liang Ying について
Laboratory of Molecular Nutrition, College of Food Science and Engineering, The Key Laboratory of Hunan Province for Special Medical Food, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Hunan, China について
Nie Ying について
Laboratory of Molecular Nutrition, College of Food Science and Engineering, The Key Laboratory of Hunan Province for Special Medical Food, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Hunan, China について
Department of Clinic Medicine, Xiangya School of Medicine, Central South University, Hunan, China について
Shen Junjun について
Laboratory of Molecular Nutrition, College of Food Science and Engineering, The Key Laboratory of Hunan Province for Special Medical Food, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Hunan, China について
Fu Xiangjin について
Laboratory of Molecular Nutrition, College of Food Science and Engineering, The Key Laboratory of Hunan Province for Special Medical Food, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Hunan, China について
Tang Yiping について
Laboratory of Molecular Nutrition, College of Food Science and Engineering, The Key Laboratory of Hunan Province for Special Medical Food, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Hunan, China について
Luo Feijun について
Laboratory of Molecular Nutrition, College of Food Science and Engineering, The Key Laboratory of Hunan Province for Special Medical Food, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Hunan, China について
Journal of Agricultural and Food Chemistry について
脂質代謝 について
ネットワーク について
脂質 について
血漿 について
高脂肪食 について
遺伝子発現 について
ウェスタンブロット法 について
遺伝子 について
脂肪組織 について
炎症 について
定量的PCR法 について
マウス について
体重 について
肥満 について
オリザノール について
オリザノール について
高脂血症 について
遺伝子チップ について
NF-κB について
脂質代謝 について
脂質の代謝と栄養 について
オリザノール について
マウス について
高脂肪食 について
誘発 について
肥満 について
肝臓 について
遺伝子発現プロファイル について
炎症反応 について
修飾 について