ダウンロード数 : ?
言語
英語
著者
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
橋本 道男
Sugimoto Hachiro Graduate School of Brain Science, Doshisha University, 4-1-1 Kizugawadai, Kizugawa, Kyoto, 619-0225, Japan
主題
Alzheimer's disease; Amyloid-beta; Brown rice; Food engineering; High-pressure treatment
掲載誌名
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE
18
ISSN
1472-6882
発行日
2018-03-27
DOI
PubMed ID
出版者
BIOMED CENTRAL LTD
資料タイプ
学術雑誌論文
部局
医学部
備考
This work was financially supported by the Shimane federation of societies of commerce and industry, Japan.