Yabuta G | Tokyo Univ. Agriculture Tokyo Jpn
スポンサーリンク
概要
関連著者
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Koizumi Yukimichi
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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Yabuta G
Tokyo Univ. Agriculture Tokyo Jpn
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Yabuta Goro
Department Of Fermentation Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Kashima Y
National Inst. Of Advanced Industrial Sci. And Technol. (aist Kansai) Osaka Jpn
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NAMIKI Mitsuo
Nagoya University
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Namiki M
Nagoya University
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Koizumi Yukimichi
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Koizumi Y
Kyoto Univ. Kyoto Jpn
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YABUTA Goro
Department of Fermentation Science, Faculty of Applied Biological Science, Tokyo University of Agric
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Yabuta Goro
Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agricul
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NAMIKI Kazuko
Sugiyama Jogakuen University
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YABUTA Goro
Department of Agricultural Chemistry, The University of Tokyo
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Kawai Takatoshi
Eisai Co. Ltd.
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Yano Midori
Teikyo College
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YASUTA Goro
NODAI Research Institute (NRI), Tokyo University of Agriculture
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NAMIKI Kazuko
Department of Food and Nutrition, Sugiyama Jogakuen University
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HAYASHI Tateki
Department of Food Science and Technology, Nagoya University
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NAMIKI Mitsuo
Department of Food Science and Technology, Nagoya University
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HIDA Mitsuhiko
Tokyo Metropolitan University
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Namiki Mitsuo
Department Of Fermentation Tokyo University Of Agriculture
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Hayashi Tateki
Department Of Food Science & Technology Faculty Of Agriculture Nagoya University
著作論文
- Novel Benzacridine Derivative in the Green Pigment from Methyl Caffeate and Butylamine
- Development of Free Radical Products during the Greening Reaction of Caffeic Acid Esters (or Chlorogenic Acid) and a Primary Amino Compound(Food & Nutrition Science)
- Structure of Green Pigment Formed by the Reaction of Caffeic Acid Esters (or Chlorogenic acid) with a Primary Amino Compound(Food & Nutrition Science)