Kitabatake Naofumi | The Research Institute For Food Science Kyoto University
スポンサーリンク
概要
関連著者
-
Doi Etsushiro
The Research Institute For Food Science Kyoto University
-
KITABATAKE Naofumi
The Research Institute for Food Science, Kyoto University
-
Kitabatake Naofumi
The Research Institute For Food Science Kyoto University
-
Kitabatake Naofumi
Research Institute Of Food Science Kyoto University
-
Kitabatake Naofumi
Research Institute For Food Science Kyoto University
-
Doi Etsushiro
The Research Institute For Food Science Kyoto Univesity
-
ISHIDA Atsunori
Research Institute for Food Science, Kyoto University
-
ISHIDA Atsunori
The Research Institute for Food Science, Kyoto University
-
Kitabatake N
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
-
Ishida Atsunori
Research Institute For Food Science Kyoto University
著作論文
- Physicochemical and Functional Properties of Hen Ovalbumin Dephosphorylated by Acid Phosphatase(Food & Nutrition)
- Properties of Ovalbumin Limited-proteolyzed by Pepsin on Heating(Food & Nutrition)