Art
J-GLOBAL ID：202002267433370463
Reference number：20A2496707
Interaction of koji glycosylceramide, the base for Japanese fermented foods, and bile acids in the intestine.
日本の発酵食品の基盤,麹に含まれるグリコシルセラミドが胆汁酸と腸内細菌の相互作用に及ぼす影響
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Material：
Volume：
2020
Page：
ROMBUNNO.4SYa3-5 (WEB ONLY)
Publication year：
Mar. 05, 2020
JST Material Number：
U0356A
ISSN：
2186-7976
Document type：
Proceedings
Article type：
短報
Country of issue：
Japan (JPN)
Language：
JAPANESE (JA)
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General
, Microorganism biochemistry
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