Volume number(15) 2010.3
鰹節発酵菌由来の色素...

鰹節発酵菌由来の色素flavoglaucinとauroglaucinによるミトコンドリアの構造と呼吸機能への傷害作用

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鰹節発酵菌由来の色素flavoglaucinとauroglaucinによるミトコンドリアの構造と呼吸機能への傷害作用

Call No. (NDL)
Z22-B206
Bibliographic ID of National Diet Library
10779332
Material type
記事
Author
角田 香澄ほか
Publisher
三好町 (愛知県) : 東海学園大学経営学部 ; 2003-2010
Publication date
2010-03
Material Format
Paper
Journal name
東海学園大学研究紀要. 分冊2, 人文学・健康科学研究編 = Bulletin of Tokai Gakuen University. No. 2, Dedicated to studies in humanities and health (15) 2010.3
Publication Page
p.219~227
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Paper

Material Type
記事
Author/Editor
角田 香澄
三宅 義明
糸魚川 政孝 他
Alternative Title
The impairing effects of flavoglaucin and auroglaucin derived from fermented fungi of dried bonito on mitochondrial structure and respiratory function
Periodical title
東海学園大学研究紀要. 分冊2, 人文学・健康科学研究編 = Bulletin of Tokai Gakuen University. No. 2, Dedicated to studies in humanities and health
No. or year of volume/issue
(15) 2010.3
Issue
15
Pages
219~227
Publication date of volume/issue (W3CDTF)
2010-03