Yabuta Goro | Department Of Fermentation Science Faculty Of Applied Bioscience Tokyo University Of Agriculture

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概要

• 同名の論文著者
• Department Of Fermentation Science Faculty Of Applied Bioscience Tokyo University Of Agricultureの論文著者

関連著者

• Koizumi Yukimichi

  Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture

• Yabuta G

  Tokyo Univ. Agriculture Tokyo Jpn

• Yabuta Goro

  Department Of Fermentation Science Faculty Of Applied Bioscience Tokyo University Of Agriculture

• Kashima Y

  National Inst. Of Advanced Industrial Sci. And Technol. (aist Kansai) Osaka Jpn

• NAMIKI Mitsuo

  Nagoya University

• Namiki M

  Nagoya University

• Koizumi Yukimichi

  Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture

• Koizumi Y

  Kyoto Univ. Kyoto Jpn

• YABUTA Goro

  Department of Fermentation Science, Faculty of Applied Biological Science, Tokyo University of Agric

• Yabuta Goro

  Department Of Fermentation Science Faculty Of Applied Biological Science Tokyo University Of Agricul

• NAMIKI Kazuko

  Sugiyama Jogakuen University

• YABUTA Goro

  Department of Agricultural Chemistry, The University of Tokyo

• Kawai Takatoshi

  Eisai Co. Ltd.

• Yano Midori

  Teikyo College

• YASUTA Goro

  NODAI Research Institute (NRI), Tokyo University of Agriculture

• NAMIKI Kazuko

  Department of Food and Nutrition, Sugiyama Jogakuen University

• HAYASHI Tateki

  Department of Food Science and Technology, Nagoya University

• NAMIKI Mitsuo

  Department of Food Science and Technology, Nagoya University

• HIDA Mitsuhiko

  Tokyo Metropolitan University

• Namiki Mitsuo

  Department Of Fermentation Tokyo University Of Agriculture

• Hayashi Tateki

  Department Of Food Science & Technology Faculty Of Agriculture Nagoya University

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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)

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