ICHIBA Megumi | School of Food and Nutritional Sciences, University of Shizuoka
スポンサーリンク
概要
関連著者
-
Kumazawa S
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
-
Kumazawa S
School Of Food And Nutritional Sciences University Of Shizuoka
-
Kumazawa Shigenori
静岡県立大学 食品栄養科学部
-
Nakayama Tsutomu
School of Food and Nutritional Sciences, University of Shizuoka
-
Kumazawa Shigenori
School Of Food And Nutritional Sciences University Of Shizuoka
-
Kumazawa Shigenori
Mcc-group Science & Technology Research Center Mitsubishi Chemical Corporation
-
KAJIYA Katsuko
School of Food and Nutritional Sciences and COE program of 21st Century, University of Shizuoka
-
ICHIBA Megumi
School of Food and Nutritional Sciences, University of Shizuoka
-
KUWABARA Miho
School of Food and Nutritional Sciences, University of Shizuoka
-
Kajiya Katsuko
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
-
Kumazawa Shigenori
School Of Food And Nutritional Sciences And Coe Program Of 21st Century University Of Shizuoka
-
Ichiba Megumi
School Of Food And Nutritional Sciences University Of Shizuoka
-
Nakayama T
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
-
Nakayama Tsutomu
School Of Food And Nutritional Sciences University Of Shizuoka
-
Kuwabara Miho
School Of Food And Nutritional Sciences University Of Shizuoka
著作論文
- Mechanisms and Structural Specificity of Hydrogen Peroxide Formation during Oxidation of Catechins
- Role of Lipophilicity and Hydrogen Peroxide Formation in the Cytotoxicity of Flavonols