Doi Etsushiro | The Research Institute For Food Science Kyoto Univesity
スポンサーリンク
概要
関連著者
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Doi Etsushiro
The Research Institute For Food Science Kyoto Univesity
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Doi Etsushiro
The Research Institute For Food Science Kyoto University
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Hirose M
The Research Institute For Food Science Kyoto Univesity
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Hirose Masaaki
The Research Institute For Food Science Kyoto Univesity
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OE Hideo
The Research Institute for Food Science, Kyoto University
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Hirose Masaaki
The Research Institute For Food Science Kyoto University
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Oe Hideo
The Research Institute For Food Science Kyoto University:(present Address)shiga Junior College Of Cu
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Kitabatake Naofumi
Research Institute Of Food Science Kyoto University
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Kitabatake Naofumi
Research Institute For Food Science Kyoto University
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ISHIDA Atsunori
Research Institute for Food Science, Kyoto University
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KITABATAKE Naofumi
The Research Institute for Food Science, Kyoto University
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ISHIDA Atsunori
The Research Institute for Food Science, Kyoto University
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NISHIZAWA Yuriko
The Research Institute fo Food Science, Kyoto University
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Kitabatake Naofumi
The Research Institute For Food Science Kyoto University
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Nishizawa Yuriko
The Research Institute Fo Food Science Kyoto University
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Kitabatake N
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Ishida Atsunori
Research Institute For Food Science Kyoto University
著作論文
- Physicochemical and Functional Properties of Hen Ovalbumin Dephosphorylated by Acid Phosphatase(Food & Nutrition)
- Thiol-dependent Gelation of Conalbumin in the Presence of Denaturant(Food & Nutrition)
- Thiol-dependent Gelation of Conalbumin: Use of Thiosalicylic Acid and Its Removal from the Gel(Food & Nutrition)
- Effects of Anions on the Thiol-dependent Gelation of Conalbumin(Food & Nutrition)
- Conformation Changes and Subsequent Gelation of Conalbumin by a Thiol Reagent(Biological Chemistry)