维普期刊资源整合服务平台（V6.5）

维普中文期刊产品整合服务

9篇 您的检索式：作者名="Kazami D"

选中清除导出查看参考文献查看引证文献引用追踪共1页首页上一页第1页下一页末页 /1 跳转

		题名	作者	年代	出处	被引量
	1	Effect of GABAcontaining yeast extract on blood pressure to SHRSP 显示文摘	Kazami D Ogura N Tsuji K	2003	Journal of The Japanese Society for Food Science andTechnolgy-nippon Shokuin Kagaku Kogaku Kaishi2003，50，3：	1
	2	Antihypertensive effect of Japanese taste seasoning containing gamma-amino butyric acid on mildly hypertensive and high-normal blood pressure subjects and normal subjects 显示文摘	Kazami D Ogura N Fukuchi T	2002	Journal-Japanese Society of Food Science and Technology2002，49，6：	1
	3	Atihypertensive effect of Japanese taste seasoning r-aminobutyric acid on mildly hypertensive and high-normal blood pressure subject and normal subjects显示文摘	Kazami D Ogura N Fukushi T	2002	Nippon shokuhin Kagaku Kashi2002，49，6：	1
	4	Antihypertensive effect of Japanese taste seasoning containing γ-aminobutyricacid on mildly hypertensive and high-normal blood pressuresubjects and normal subjects显示文摘	Kazami D Ogura N Fukushi T		0，，06：	1
	5	Antihypertensive effect of Japanese taste seasoning containing r-amino butyric acid on mildly hypertensive and high-normal blood pressure subjects and normal subjects 显示文摘	Kazami D Ogura N Fukushi T	2002	Nippon Shokuh in Kagaku Kaishi2002，49，6：	1
	6	Antihypertensive effect of Japanese taste seasoning containing γ-aminobutyric acid on mildly hypertensive and high-normal blood pressure subjects and normal subjects 显示文摘	Kazami D Ogura N Fukushi T	2002	Nippon Shokuhin Kagaku Kaishi2002，49，6：	1
	7	Antibypertensive- effect of Japanese taste seasoning containing y -aminobu- tyric acid on mildly hypertensive and high-normal blood pressure subjects and normal subjects显示文摘	Kazami D Ogura N Fukushi T	2002	Nippon Shokuhin Kagaku Kaishi2002，49，6：	1
	8	Antihypertensive effect of Japanese taste seasoning containing γ-aminobutyric acid on mildly hypertensive and high-normal blood pressure subjects and normal subjects 显示文摘	Kazami D Ogura N Fukushi T	2002	Nippon Shokuhin Kagaku Kaishi2002，49，6：	1
	9	Antihypertensive effect of Japanese taste seasoning containing gamma- amino butyric acid on mildly hypertensive and high-nor- mal blood pressure subjects and normal subjects显示文摘	Kazami D Ogura N Fukuchi T	2002	Jour- nal of the Japanese Society for Food Science and Technol- ogy (Japan)2002，，：	1

返回顶部每页显示：

共1页首页上一页第1页下一页末页 /1 跳转

goolge学术搜索-维普

网站首页 | 关于我们 | 联系我们 | 产品服务 | 客服中心 | 广告服务 | 版权声明 | 网站联盟 | 友情链接 | 售卡网点

版权所有© 渝B2-20050021-1　渝公网安备 50019002500403号　违法和不良信息举报中心

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费