Inhibition of ex vivo Platelet Aggregation by Lenthionine, a Key Flavor Compound in the Shiitake Mushroom, and Its Inhibitory Mechanism
Inhibition of ex vivo Platelet Aggregation by Lenthionine, a Key Flavor Compound in the Shiitake Mushroom, and Its Inhibitory Mechanism
复制标题
香菇中关键风味物质绵硫氨酸对离体血小板聚集的抑制及其抑制机制
DOI：
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发表时间：
2007
期刊：
影响因子：
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通讯作者：
Kumagai
中科院分区：
文献类型：
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作者：
Shoichiro;Shimada;Hidetoshi;Sakurai;Hitomi;Kumagai
