Long-term consumption of dried bonito dashi (a traditional Japanese fish stock) reduces anxiety and modifies central amino acid levels in rats. (Q47893577)
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scientific article published on 4 April 2014
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Long-term consumption of dried bonito dashi (a traditional Japanese fish stock) reduces anxiety and modifies central amino acid levels in rats. |
scientific article published on 4 April 2014 |
Statements
Long-term consumption of dried bonito dashi (a traditional Japanese fish stock) reduces anxiety and modifies central amino acid levels in rats (English)
Shoichiro Funatsu
Takahiro Kawase
Mao Nagasawa
D Michael Denbow
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