ニュースリリース

  1. トップ
  2. ニュースリリース
  3. Hitosugi M., Ikeda M., Zhu X., Kato H., Omura K., Nagai T. and Tokudome S.: Anticoagnlant and Fibrinolytic effects of functional food materials produced by Bacillus subtilis natto, Journal of Japanese Society of Biorheolory, Vol.21,No.1,35-40(2007)
2007.01.01

Hitosugi M., Ikeda M., Zhu X., Kato H., Omura K., Nagai T. and Tokudome S.: Anticoagnlant and Fibrinolytic effects of functional food materials produced by Bacillus subtilis natto, Journal of Japanese Society of Biorheolory, Vol.21,No.1,35-40(2007)

Hitosugi M., Ikeda M., Zhu X., Kato H., Omura K., Nagai T. and Tokudome S.: Anticoagnlant and Fibrinolytic effects of functional food materials produced by Bacillus subtilis natto, Journal of Japanese Society of Biorheolory, Vol.21,No.1,35-40(2007)

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