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language
eng
Author
Okuda Michiaki Graduate School of Brain Science, Doshisha University, 4-1-1 Kizugawadai, Kizugawa, Kyoto, 619-0225, Japan Present address: Green Tech Co. Ltd, 2–1-8 Horidome-cho, Chuo-ku, Tokyo, 103–0012, Japan
Fujita Yuki Graduate School of Brain Science, Doshisha University, 4-1-1 Kizugawadai, Kizugawa, Kyoto, 619-0225, Japan Present address: Green Tech Co. Ltd, 2–1-8 Horidome-cho, Chuo-ku, Tokyo, 103–0012, Japan
Katsube Takuya Shimane Institute for Industrial Technology, 1 Hokuryo-cho, Matsue, Shimane, 690-0816, Japan
Tabata Hiromasa Shimane Institute for Industrial Technology, 1 Hokuryo-cho, Matsue, Shimane, 690-0816, Japan
Yoshino Katsumi Shimane Institute for Industrial Technology, 1 Hokuryo-cho, Matsue, Shimane, 690-0816, Japan
Hashimoto, Michio
Sugimoto Hachiro Graduate School of Brain Science, Doshisha University, 4-1-1 Kizugawadai, Kizugawa, Kyoto, 619-0225, Japan
Subject
Alzheimer's disease; Amyloid-beta; Brown rice; Food engineering; High-pressure treatment
Journal Title
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE
Volume
18
ISSN
1472-6882
Published Date
2018-03-27
DOI
PubMed ID
Publisher
BIOMED CENTRAL LTD
NII Type
Journal Article
OAI-PMH Set
Faculty of Medicine
Remark
This work was financially supported by the Shimane federation of societies of commerce and industry, Japan.