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Effect of a dietary fermented vegetable product on the heat shock response of Japanese flounder Paralichthys olivaceus |
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| Authors: | Ashida Takayuki Takagaki Masahiro Matsuura Yoshinori Okimasu Eiji |
| Affiliation: | (1) Manda Fermentation Co. Ltd, 5800-95 Shigei, Onomichi-Innoshima Hiroshima, 722-2192, Japan;(2) Department of Marine Biotechnology, Faculty of Life Science and Biotechnology, Fukuyama University, Fukuyama Hiroshima, 729-0292, Japan |
| Abstract: | |
| Keywords: | Cortisol Fermented vegetable product Glucose Heat shock response Hsp70 |
| 本文献已被 SpringerLink 等数据库收录！ | |