作者：
Yu-Sheng,Yeh [1]
;
Huei-Fen,Jheng [1]
;
Mari,Iwase [1]
;
Minji,Kim [1]
;
Shinsuke,Mohri [1]
;
Jungin,Kwon [1]
;
Satoko,Kawarasaki [1]
;
Yongjia,Li [1]
;
Haruya,Takahashi [1]
;
Takeshi,Ara [1]
;
Wataru,Nomura [2]
;
Teruo,Kawada [2]
;
Tsuyoshi,Goto [3]
作者单位：
Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan.
[1]
Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan; Research Unit for Physiological Chemistry, Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto, Japan.
[2]
Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan; Research Unit for Physiological Chemistry, Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto, Japan. Electronic address: tgoto@kais.kyoto-u.ac.jp.
[3]
DOI
10.1016/j.isci.2018.10.019
PMID
30396151
发布时间
2020-09-30
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