The Japanese Biochemical Society

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[2Z12-05(P-491)] The effects of compounds specifically contained in roasted green teaon GABAA receptor and neuroblastoma cell line, SK-N-SH

Yasue Yamada1, Yuji Okita1, Tomo Yabuki1, Kazuya Nishii1, Yuji Kitamura1, Tetsuya Sasaki2 (1.Department of Biotechnology and Chemistry, Faculty of Engineering, Kindai University, 2.Industrial Research Institute of Ishikawa)

キーテクノロジー:電気整理

Roasted green tea 、GABAA receptor、SK-N-SH

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