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> Nippon Eiyo, Shokuryo Gakkai Sokai Koen Yoshishu
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Nippon Eiyo, Shokuryo Gakkai Sokai Koen Yoshishu
57th
Opportunities for Nutrition Education of Health Professionals in the United States.
How Can Japan Contribute to Nutrition and Food Science in Asian Countries?
The Issue and Challenge on Food and Nutrition in China
Studies on the value of soybean to human health in China
Submerged liquid culture of mushroom, Agaricus blazei, decreases the blood glucose level of Type II diabetes mellitus
Characteristics and Future Tasks in the East Asian Food Culture
Opportunities for Collaboration in the Development of Food-Based Dietary Guidelines
Novel Developments of Long-Chain Polyunsaturated Fatty Acid Research
VASORELAXING AND ACE INHIBITORY PEPTIDE DERIVED FROM RAPESEED
Regulation of NADPH Oxidase Subunits and Catalase Expression by Tea Polyphenols in Bovine Endothelial Cells
Baked Sweet Potato Induced Apoptosis and Suppressed Cell Transformation
Efficacy of dietary pectin on intestinal immunity in animal models of inflammatory bowel disease
Promote Effects of Psyllium on Rat Bone Strength without Increase in Calcium Absorption
Suppressive Effects of Dietary D-penicillamine on the Accumulation of Hepatic Copper and the Gene Expression of Hepatic Metallothionein in Long-Evans Cinnamon (LEC) Rats
Feeding iron-deficient diet alleviates zinc-dependent enzyme activities and tissue zinc concentrations depressed by feeding zinc-deficient diets
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