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12篇 您的检索式：作者名="Kazami T"

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		题名	作者	年代	出处	被引量
	1	Tumor markers CEA, CA19-9 and CA125 in monitoring of response to systemic chemotherapy in patients with advanced gastric cancer 显示文摘	Kai S Kazami A	1999	Jpn J Clin Oncol1999，29，11：	1
	2	Antihypertensive effect of Japanese taste seasoning containing gamma-amino butyric acid on mildly hypertensive and high-normal blood pressure subjects and normal subjects 显示文摘	Kazami D Ogura N Fukuchi T	2002	Journal-Japanese Society of Food Science and Technology2002，49，6：	1
	3	Lamin B2 prevents chromosome instability by ensuring proper mitotic chromosome segregation显示文摘	Kuga T Nie H Kazami T	2014	Onco?genesis2014，，3：	1
	4	Atihypertensive effect of Japanese taste seasoning r-aminobutyric acid on mildly hypertensive and high-normal blood pressure subject and normal subjects显示文摘	Kazami D Ogura N Fukushi T	2002	Nippon shokuhin Kagaku Kashi2002，49，6：	1
	5	Antihypertensive effect of Japanese taste seasoning containing γ-aminobutyricacid on mildly hypertensive and high-normal blood pressuresubjects and normal subjects显示文摘	Kazami D Ogura N Fukushi T		0，，06：	1
	6	Tumor markers CEA,CA19-9 and CA125 in monitoring of response to systemic chemotherapy in patients with advanced gastric cancer 显示文摘	Kai S Kazami A	1999	Jpn J Clin Oncol1999，29，11：	1
	7	Antihypertensive effect of Japanese taste seasoning containing r-amino butyric acid on mildly hypertensive and high-normal blood pressure subjects and normal subjects 显示文摘	Kazami D Ogura N Fukushi T	2002	Nippon Shokuh in Kagaku Kaishi2002，49，6：	1
	8	Amphidinolide H, a potent eytotoxic macrolide, covalently binds on actin subdomain 4 and stabilizes actin filament 显示文摘	USUI T KAZAMI S DOHMAE N	2004	JBiol Chem2004，11，9：	1
	9	Antihypertensive effect of Japanese taste seasoning containing γ-aminobutyric acid on mildly hypertensive and high-normal blood pressure subjects and normal subjects 显示文摘	Kazami D Ogura N Fukushi T	2002	Nippon Shokuhin Kagaku Kaishi2002，49，6：	1
	10	Antibypertensive- effect of Japanese taste seasoning containing y -aminobu- tyric acid on mildly hypertensive and high-normal blood pressure subjects and normal subjects显示文摘	Kazami D Ogura N Fukushi T	2002	Nippon Shokuhin Kagaku Kaishi2002，49，6：	1
	11	Antihypertensive effect of Japanese taste seasoning containing γ-aminobutyric acid on mildly hypertensive and high-normal blood pressure subjects and normal subjects 显示文摘	Kazami D Ogura N Fukushi T	2002	Nippon Shokuhin Kagaku Kaishi2002，49，6：	1
	12	Antihypertensive effect of Japanese taste seasoning containing gamma- amino butyric acid on mildly hypertensive and high-nor- mal blood pressure subjects and normal subjects显示文摘	Kazami D Ogura N Fukuchi T	2002	Jour- nal of the Japanese Society for Food Science and Technol- ogy (Japan)2002，，：	1

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