Erratum to: Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic

Lignende værker

• Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic
  af: Hamajima, Hiroshi, et al.
  Udgivet: (2016)
• The protective effect of Blautia coccoides in secondary injury of intracerebral hemorrhage
  af: Xian Shao, et al.
  Udgivet: (2025-09-01)
• Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture Fermentation
  af: Sawada, Kazutaka, et al.
  Udgivet: (2015)
• Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast
  af: Ferdouse, Jannatul, et al.
  Udgivet: (2018)
• Effect of dietary resveratrol on the metabolic profile of nutrients in obese OLETF rats
  af: Nagao, Koji, et al.
  Udgivet: (2013)