太田 義雄 | Hiroshima Food Research Institute
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概要
Hiroshima Food Research Institute | 論文
- Synergism of Amines and Their Oxides with Tocopherols in Inhibiting the Oxidation of Lard
- Cloning and Nucleotide Sequence of a Gene Conferring Ability to Grow at a Low Temperature on Saccharomyces cerevisiae Tryptophan Auxotrophs
- Variation in Rheological Properties of Konjac Gel with the Corm Cultivar
- Relationship between Stress Relaxation and Syneresis of Konjac Mannan Gel