Inhbition of Lipid Accumulation and Lipid Body Formation in Oleaginous Yeast by Effective Components in Spices, Carvacrol, Eugenol, Thymol, and Piperine

KIMURA Kazuyoshi; YAMAOKA Masakazu; KAMISAKA Yasushi

Art

J-GLOBAL ID：200902218636792575 Reference number：06A0426275

Inhbition of Lipid Accumulation and Lipid Body Formation in Oleaginous Yeast by Effective Components in Spices, Carvacrol, Eugenol, Thymol, and Piperine

香辛料中の有効成分,カルバクロール,オイゲノール,チモール,およびピペリンによる油性酵母での脂質集積および脂肪体形成の阻害

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Material：
Volume： 54 Issue： 10 Page： 3528-3534 Publication year： May. 17, 2006
JST Material Number： C0251A ISSN： 0021-8561 CODEN： JAFCAU Document type： Article
Article type：原著論文 Country of issue： United States (USA) Language： ENGLISH (EN)

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Seasonings,spices(=condiments) , Metabolism and nutrition

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