Transported amount of diosgenin to the brain is differed by a solvent fat.

研究成果: ジャーナルへの寄稿 › 学術論文 › 査読

本文言語	英語
ジャーナル	Japanese Journal of Food Chemistry and Safety
巻	27
号	2
DOI	https://doi.org/10.18891/jjfcs.27.2_102
出版ステータス	出版済み - 2020

文献へのアクセス

@article{ea3004de88e84980b66f58ed033628fd,

title = "Transported amount of diosgenin to the brain is differed by a solvent fat.",

author = "Chihiro Tohda and Ximeng Yang and Kaori Nomoto",

year = "2020",

doi = "10.18891/jjfcs.27.2_102",

language = "英語",

volume = "27",

journal = "Japanese Journal of Food Chemistry and Safety",

issn = "1341-2094",

publisher = "Japanese Society of Food Chemistry",

number = "2",

}

TY - JOUR

T1 - Transported amount of diosgenin to the brain is differed by a solvent fat.

AU - Tohda, Chihiro

AU - Yang, Ximeng

AU - Nomoto, Kaori

PY - 2020

Y1 - 2020

U2 - 10.18891/jjfcs.27.2_102

DO - 10.18891/jjfcs.27.2_102

M3 - 学術論文

SN - 1341-2094

VL - 27

JO - Japanese Journal of Food Chemistry and Safety

JF - Japanese Journal of Food Chemistry and Safety

IS - 2

ER -