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Increase of spontaneous locomotive activity in rats fed diets containing sake lees or sake yeast
- Manabe, Y., Shobayashi, M., Kurosu, T., Sakata, S., Fushiki, T., Iefuji, H.
- Food science and technology research 2004 v.10 no.3 pp. 300-302
- wines, rice, fermentation, flor yeasts, Saccharomyces cerevisiae, vinasse, food processing wastes, waste utilization, recycling, health foods, nutritive value, locomotion, rats, experimental diets, traditional foods, Japan