Kuramitsu Rie | Department of Chemistry, Faculty of General Education, Akashi College of Technology
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概要
- Kuramitsu Rieの詳細を見る
- 同名の論文著者
- Department of Chemistry, Faculty of General Education, Akashi College of Technologyの論文著者
関連著者
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OKAI Hideo
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Kuramitsu Rie
Department of Chemistry, Faculty of General Education, Akashi College of Technology
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Okai H
Hiroshima Univ. Hiroshima Jpn
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Kuramitsu Rie
Department Of Chemistry Faculty Of General Education Akashi College Of Technology
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NAKAMURA KOZO
Department of Orthopaedic Surgery, Faculty of Medicine, The University of Tokyo
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中村 薫
京大 化研
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Nagahama Kazuhiro
Department Of Applied Microbial Technology The Kumanoto Institute Of Technology
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Nakamura Kozo
Department Of Bioscience And Biotechnology Faculty Of Agriculture Shinshu University
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Nakamura Kahoru
Department Of Nutrition Tokyo University Of Agriculture
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Nakamura Kozo
Department Of Agricultural Chemistry The University Of Tokyo
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Takahashi M
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Tamura Masahiro
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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SEGAWA Daisuke
Department of Gastroenterology, Akita University School of Medicine
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Segawa D
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Segawa Daisuke
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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MURAMATSU Shunsuke
Tenyo Takeda Co., Ltd.
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Muramatsu S
Tenyo Takeda Co. Ltd.
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Tamura M
Kowa Co. Ltd. Tokyo Jpn
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Tada M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
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Tamura Masahiro
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Takahashi M
Department Of Chemistry Toho University
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NAKATA Takashi
Department of Operative Dentistry, Okayama University Graduate School of Medicine, Dentistry and Pha
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Sano Yoh
National Food Research Institute
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Nakata Takashi
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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NAKATANI Masaru
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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TAKAHASHI Masatoshi
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Takahasi Masatoshi
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Nakata T
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Nakatani M
Kagoshima Univ. Kagoshima Jpn
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Takahashi Masatoshi
Department Of Chemistry Faculty Of General Education Akashi College Of Technology
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UZUKA YASUYUKI
Department of Fermentation Technology, Faculty of Engineering, Yamanashi University
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Uzuka Y
The University Of The Air Yamanashi Study Center
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SANO Yoshihito
Tenyo Takeda Co., Ltd.
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Sano Y
Tenyo Takeda Co. Ltd.
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TAHARA Kouji
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Nakatani M
Department Of Chemistry And Bioscience Faculty Of Science Kagoshima University
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Tahara Kouji
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Nakatani M
Department Of Chemistry Of Science Kagoshima University
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Nakatani Munehiro
Department Of Chemistry And Bioscience Faculty Of Science Kagoshima University
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Nakatani Munehiro
Department Of Chemistry Faculty Of Science Kagoshima University
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Nakatani Masaru
Department of Chemistry and Bioscience, Faculty of Science, Kagoshima University
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SANO Yoh
Tenyo Takeda Co., Ltd.
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Nakata Takashi
Department of Chemistry, Faculty of Science, Kanazawa University
著作論文
- Role of Basic and Acidic Fragments in Delicious Peptides (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) and the Taste Behavior of Sodium and Potassium Salts in Acidic Oligopeptides
- Tastes Produced by Peptides Containing Ionic Groups and by Related Compounds
- Further Studies on the Preparation of Low Sodium Chloride-containing Soy Sauce by Using Ornithyltaurine Hydrochloride and Its Related Compounds
- Preparation of Low Sodium Chloride Containing Soy Sauce Using Amino Acid Based Saltiness Enhancers