A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System.
| Autor: | Fukami, Hiroyuki1 (AUTHOR) h.fukami@kobayashi.co.jp, Higa, Yuki1 (AUTHOR) t.hisano@kobayashi.co.jp, Hisano, Tomohiro1 (AUTHOR) ko.asano@kobayashi.co.jp, Asano, Koichi1 (AUTHOR) t.hirata@kobayashi.co.jp, Hirata, Tetsuya1 (AUTHOR), Nishibe, Sansei2 (AUTHOR) nishibe@hoku-iryo-u.ac.jp, Fazio, Alessia (AUTHOR), Plastina, Pierluigi (AUTHOR) |
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| Zdroj: | Molecules. Mar2021, Vol. 26 Issue 6, p1619-1619. 1p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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