Wahyuni Mita | Department Of Food Science And Technology Tokyo University Of Fisheries
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概要
関連著者
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Wahyuni M
東京水産大学食品加工学研究室
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Wahyuni Mita
Department Of Food Science And Technology Tokyo University Of Fisheries
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TANAKA Munehiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Tanaka Masaru
Division Of Applied Biosciences Graduate School Of Agriculture Kyoto University
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ISHIZAKI Shoichiro
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Tanaka Munehiko
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ishizaki Shoichiro
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tanaka M
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ishizaki S
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tanaka Masaru
Field Science Education And Research Center Kyoto University
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田中 宗彦
東京水産大学食品生産学科
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石崎 松一郎
東京水産大学食品生産学科
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田中 宗彦
東京海洋大学海洋科学部食品生産科学科
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Wahyuni Mita
東京水産大学食品加工学研究室
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田中 宗彦
東京水産大学
著作論文
- メイラード反応により修飾した魚肉水溶性タンパク質の機能性に及ぼすグルコース-6-リン酸比率の影響
- Improvement of Functional Properties of Fish Water Soluble Proteins with Glucose-6-phosphate through the Maillard Reaction
- Improvement of Thermal Stability of Fish Water Soluble Proteins with Glucose-6-phosphate through the Maillard Reaction