Maeda, K.; Ogino, Y.; Nakamura, A.; Nakata, K.; Kitagawa, M.; Ito, S.
Identification of Rice Koji Extract Components that Increase β-Glucocerebrosidase Levels in Human Epidermal Keratinocytes. Foods 2018, 7, 94.
https://doi.org/10.3390/foods7060094
AMA Style
Maeda K, Ogino Y, Nakamura A, Nakata K, Kitagawa M, Ito S.
Identification of Rice Koji Extract Components that Increase β-Glucocerebrosidase Levels in Human Epidermal Keratinocytes. Foods. 2018; 7(6):94.
https://doi.org/10.3390/foods7060094
Chicago/Turabian Style
Maeda, Kazuhisa, Yuuka Ogino, Ayano Nakamura, Keiji Nakata, Manabu Kitagawa, and Seiki Ito.
2018. "Identification of Rice Koji Extract Components that Increase β-Glucocerebrosidase Levels in Human Epidermal Keratinocytes" Foods 7, no. 6: 94.
https://doi.org/10.3390/foods7060094
APA Style
Maeda, K., Ogino, Y., Nakamura, A., Nakata, K., Kitagawa, M., & Ito, S.
(2018). Identification of Rice Koji Extract Components that Increase β-Glucocerebrosidase Levels in Human Epidermal Keratinocytes. Foods, 7(6), 94.
https://doi.org/10.3390/foods7060094