Identification of Characteristic Components and Foodstuffs in Healthy Japanese Diet and the Health Effects of a Diet with Increased Use Frequency of these Foodstuffs

著录项

• 来源
  《Molecular Nutrition and Food Research》 |2017年第12期|共1页
• 作者

  Iwagaki Yui; Sakamoto Yu; Sugawara Saeko; Mizowaki Yui; Yamamoto Kazushi; Sugawara Tatsuya; Kimura Kazuhiko; Tsuduki Tsuyoshi;

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• 作者单位

  Laboratory of Food and Biomolecular ScienceTohoku UniversitySendai Japan;

  Laboratory of Food and Biomolecular ScienceTohoku UniversitySendai Japan;

  Laboratory of Food and Biomolecular ScienceTohoku UniversitySendai Japan;

  Laboratory of Food and Biomolecular ScienceTohoku UniversitySendai Japan;

  Laboratory of Food and Biomolecular ScienceTohoku UniversitySendai Japan;

  Laboratory of Marine Bioproducts TechnologyKyoto UniversityKyoto Japan;

  Department of Farm ManagementMiyagi UniversitySendai Japan;

  Laboratory of Food and Biomolecular ScienceTohoku UniversitySendai Japan;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 食品工业;
• 关键词

  CE鈥怲OFMS; ICP鈥怣S; Japanese diet; LC鈥怲OFMS; principal component analysis;

  机译：CE鈥怲OFMS;ICP鈥怣S;Japanese diet;LC鈥怲OFMS;principal component analysis;