日本の発酵食品の基盤,麹グリコシルセラミドは脂質代謝を改善する

KITAGAKI HIROSHI; HAMAJIMA HIROSHI; MITSUTAKE SUSUMU; TANAKA MASARU; MIYAGAWA MIYUKI; NISHIMUKAI MEGUMI; NAKAMURA TSUYOSHI; YANAGITA TERUYOSHI; NAKAYAMA JIRO; NAGAO KOJI

Art

J-GLOBAL ID：201902290685580273 Reference number：19A2930757

日本の発酵食品の基盤,麹グリコシルセラミドは脂質代謝を改善する

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Author (10)： , , , , , , , , ,
Material：
Volume： 71st Page： 184 Publication year： Aug. 09, 2019
JST Material Number： Z0667A Document type： Proceedings
Article type：短報 Country of issue： Japan (JPN) Language： JAPANESE (JA)

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Author keywords (4)： , , ,

Metabolism and nutrition , General , Biochemistry of lipids in general , Liver

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