Ueki Nobuhiko | Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
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概要
- UEKI NOBUHIKOの詳細を見る
- 同名の論文著者
- Department Of Biochemistry And Applied Biosciences Faculty Of Agricultureの論文著者
関連著者
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UEKI NOBUHIKO
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture
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SAKAI TADASHI
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture
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Ueki Nobuhiko
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
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Sakai Tadashi
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
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Ms Munasinghe
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
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Matsui Takanao
Department Of Applied Chemistry Faculty Of Engineering Miyazaki University
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ICHIMARU KEN-ICHIRO
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture
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RYUNO MIYO
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture
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SUGAMOTO KAZUHIRO
Department of Applied Chemistry, Faculty of Engineering, Miyazaki University
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KAWAHARA SATOSHI
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture
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Ryuno Miyo
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
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Ueki Nobuhiko
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture Miyazaki University
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Kawahara Satoshi
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
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Sugamoto Kazuhiro
Department Of Applied Chemistry Faculty Of Engineering Miyazaki University
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Ichimaru Ken-ichiro
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
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MS MUNASHINGHE
United Graduate School of Agricultural Sciences, Kagoshima University
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Ms Munashinghe
United Graduate School Of Agricultural Sciences Kagoshima University
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Munasinghe Deepthi
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture
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Munasinghe Deeepthi
United Graduate School of Agricultural Sciences, Kagoshima University
著作論文
- Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexenal in smoked fish meat products
- Influence of sodium chloride on superoxide dismutase activity and lipid peroxidation in refrigerated and frozen yellowtail meat