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Rottlerin, a polyphenol compound, improves fatty acids utilization via non-shivering thermogenesis
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 고광웅 | - |
| dc.date.accessioned | 2023-04-03T16:17:20Z | - |
| dc.date.available | 2023-04-03T16:17:20Z | - |
| dc.date.issued | 2022-07-07 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/183124 | - |
| dc.title | Rottlerin, a polyphenol compound, improves fatty acids utilization via non-shivering thermogenesis | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 한국식품과학회 국제학술대회 | - |
| dc.citation.conferencePlace | 부산 벡스코 | - |
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 2. Conference Papers
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Related Researcher
- Go, Gwang-Woong
- COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)