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Items: 2

1.

Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using three-dimensional fluorescence spectroscopy.

Liu H, Saito Y, Riza DFA, Kondo N, Yang X, Han D.

Food Chem. 2019 Jul 30;287:369-374. doi: 10.1016/j.foodchem.2019.02.119. Epub 2019 Mar 2.

PMID:
30857712
2.

[Study of indoleamine 2,3-dioxygenase expression in patients with breast cancer].

Sakurai K, Amano S, Enomoto K, Kashio M, Saito Y, Sakamoto A, Matsuo S, Suzuki M, Kitajima A, Hirano T, Negishi N.

Gan To Kagaku Ryoho. 2005 Oct;32(11):1546-9. Japanese.

PMID:
16315864

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