Kakuta Yukiko | Research And Development Department Yotsuba Milk Products Co.
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概要
関連著者
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Kakuta Yukiko
Research And Development Department Yotsuba Milk Products Co.
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Ohnishi M
Obihiro Univ. Agriculture And Veterinary Medicine Obihiro Jpn
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Ohnishi Masao
Dep. Of Agricultural And Life Sci. Obihiro Univ. Of Agriculture And Veterinary Medicine
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Ohnishi M
Department Of Agricultural And Life Sciences Obihiro University Of Agriculture And Veterinary Medici
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Ohnishi M
Iwate Univ. Iwate Jpn
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Ohnishi M
Laboratory Of Applied Bioscience Obihiro University Of Agriculture And Veterinary Medicine
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Yunoki Keita
Department Of Agricultural And Life Science Obihiro University Of Agriculture And Veterinary Medicin
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Ohnishi Masao
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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Yunoki Keita
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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Ohnishi Masao
Department Of Agricultural And Life Science Obihiro University Of Agriculture And Veterinary Medicin
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ODA Yuji
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro
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Oda Y
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Oda Yuji
Dep. Of Agricultural And Life Sci. Obihiro Univ. Of Agriculture And Veterinary Medicine
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Oda Yuji
Department Of Agricultural And Life Science Obihiro University Of Agriculture And Veterinary Medicin
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KASHIMA Minoru
NOF Corporation
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Oda Yuji
Dep. Of Food Sci. Obihiro Univ. Of Agriculture And Veterinary Medicine
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Kinoshita Mikio
Dep. Of Agricultural And Life Sci. Obihiro Univ. Of Agriculture And Veterinary Medicine
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Kojima Michiyuki
Department Of Bioresource Chemistry Obihiro University Of Agriculture And Veterinary Medicine
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Kondo Maki
Dept. Cell Biol. Nat. Inst. Basic Biol.
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Musa Renaguli
Department Of Bioresource Science Obihiro University Of Agriculture And Veterinary Medicine
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Komai Michio
Nof Corporation
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YASUI Yoshihiro
Central Laboratory and Radiation Biology, Aichi Cancer Center Research Institute
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Kinoshita Mikio
Department of Orthodontics, Osaka Dental University
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Yasui Yoshihiro
Tokachi-ikeda Research Institute For Viticulture And Enology
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Hirose Shuji
Tokachi-ikeda Research Institute For Viticulture And Enology
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OGAWA Takuya
Department of Electrical Engineering, Nagoya University
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KINOSHITA Mikio
The United Graduate School of Agricultural Sciences, Iwate University
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OHNISHI Masao
The United Graduate School of Agricultural Sciences, Iwate University
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MUSA Renaguli
Department of Bioresource Science, Obihiro University of Agriculture and Veterinary Medicine
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ONO Jisaburo
Nippon Flour Mills Co., Ltd., Central Laboratory
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MIYASHITA Rumiko
Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medici
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AIDA Kazuhiko
Nippon Flour Mills Co., Ltd., Central Laboratory
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Kinoshita Mikio
Department Of Agricultural And Life Sciences Obihiro University Of Agriculture And Veterinary Medici
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OHNISHI Masao
The United Graduate School of Agricultural Science, Iwate University
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KINOSHITA Mikio
The United Graduate School of Agricultural Science, Iwate University
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KINOSHITA Mikio
Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine
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Tazaki Hiroyuki
Department of Veterinary and Animal Science ,Nippon Veterinary and Life Science University
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Mori Hiroaki
Department Of Agricultural Chemistry The University Of Tokyo
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Yada Hiroshi
National Food Research Institute, National Agriculture and Food Research Organization
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MOTOSHIMA Hidemasa
Research Center, Yotsuba Milk Products Co., Ltd.
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Yada Hiroshi
National Food Research Institute
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Tazaki Hiroyuki
Department Of Bioresource Chemistry Obihiro University Of Agriculture And Veterinary Medicine
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Kawaguchi Masahumi
Department Of Applied Biology Kyoto Institute Of Technology Matsugasaki
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Tamura Masahiko
Nippon Beet Sugar Mfg. Co. Ltd.
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TANJI Mikio
Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medici
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Tanji M
Department Of Agricultural And Life Science Obihiro University Of Agriculture And Veterinary Medicin
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Tanji Mikio
Department Of Bioresource Science Obihiro University Of Agriculture And Veterinary Medicine
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MURAKAMI Yukie
Department of Bioresource Science, Obihiro University of Agriculture and Veterinary Medicine
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YUNOKI Keita
The United Graduate School of Agricultural Science, Iwate University
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MUSA Renaguli
The United Graduate School of Agricultural Science, Iwate University
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TANJI Mikio
The United Graduate School of Agricultural Science, Iwate University
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YAMANE Masaki
Research and Development Department, Yotsuba Milk Products Co.
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NAITO Akihiko
Tokachi-Ikeda Research Institute for Viticulture and Enology
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KAWAGUCHI Masanori
Tokachi-Ikeda Research Institute for Viticulture and Enology
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Yamane Masaki
Research And Development Department Yotsuba Milk Products Co.
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Kawaguchi M
Department Of Food Science And Nutrition Mukogawa Women's University
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Ogawa Takuya
Department Of Agricultural And Life Science Obihiro University Of Agriculture And Veterinary Medicin
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Aida Kazuhiko
Nippon Flour Mills Co. Ltd. Central Laboratory
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Motoshima H
Research And Development Department Yotsuba Milk Products Co.
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Motoshima Hidemasa
Research Center Yotsuba Milk Products Co. Ltd.
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Ono Jisaburo
Nippon Flour Mills Co. Ltd. Central Laboratory
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Murakami Yukie
Department Of Bioresource Science Obihiro University Of Agriculture And Veterinary Medicine
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Miyashita Rumiko
Department Of Agricultural And Life Science Obihiro University Of Agriculture And Veterinary Medicin
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Motoshima Hidemasa
Research and Development Department, Yotsuba Milk Products Co.
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TAZAKI Hiroyuki
Department of Agricultural Chemistry, Faculty of Agriculture, Hokkaido University
著作論文
- Fatty Acid Compositions of Commercial Red Wines
- Presence of Higher Alcohols as Ferulates in Potato Pulp and Its Radical-Scavenging Activity
- Increased Levels of Policosanol and Very Long-Chain Fatty Acids in Potato Pulp Fermented with Rhizopus oryzae
- Determinations of Triacylglycerol and Fatty Acid Esters in Potato Pulp Fermented with Lactic Acid-Producing Fungus
- Effects of Growth Temperature on Cerebroside Content and Chemical Composition in Kluyveromyces lactis
- Comparative Analysis of Concentrations of trans- and cis-Resveratrol in Must and Wine from Eleven Different Grapevines Grown in Hokkaido, Northern Japan
- Analysis of Sphingolipid Classes and Their Contents in Meals
- Analysis of Sphingolipid Classes and Their Contents in Meals
- Ethyl Esterification of Long-Chain Unsaturated Fatty Acids Derived from Grape Must by Yeast during Alcoholic Fermentation