{"title":"ヒト腸管モデルを利用した食品成分の機能性・安全性評価：神戸大学の取り組み","authors":"朗 大澤","doi":"10.4109/JSLAB.27.93","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":117947,"journal":{"name":"Japanese Journal of Lactic Acid Bacteria","volume":"68 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2016-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Japanese Journal of Lactic Acid Bacteria","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4109/JSLAB.27.93","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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