Izumori Ken | Department Of Biochemistry And Food Science Kagawa University
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概要
関連著者
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Izumori Ken
Department Of Biochemistry And Food Science Kagawa University
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IZUMORI KEN
Department of Bioresource Science, Faculty of Agriculture, Kagawa University
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Hayakawa Shigeru
Department of Bioresource Science, Faculty of Agriculture, Kagawa University
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SUN Yuanxia
Department of Biochemistry and Food Science, Kagawa University
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Izumori Ken
Rare Sugar Res. Center Kagawa Univ.
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Hayakawa Shigeru
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
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Izumori Ken
Department Of Biochemistry And Food Science Faculty Of Agriculture And Rare Sugar Research Center Ka
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Sun Yuanxia
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
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KAWANAMI Yasuhiro
Department of Chemistry, Faculty of Education, Kagawa University
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AFACH Ghanwa
Department of Biochemistry and Food Science, Faculty of Agriculture, Kagawa University
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Kawanami Yasuhiro
Dep. Of Applied Biological Sci. Fac. Of Agriculture Kagawa Univ.
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Kawanami Yasuhiro
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
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Afach Ghanwa
Department Of Biochemistry And Food Science Faculty Of Agriculture Kagawa University
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Ogawa Masahiro
Department of Cardiology, Fukuoka University School of Medicine
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JIANG Huihong
Department of Biochemistry and Food Science, Kagawa University
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Ogawa Masahiro
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
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Jiang Huihong
Department Of Biochemistry And Food Science Kagawa University
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INNUN Aree
Department of Applied Biological Science, Kagawa University
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Innun Aree
Department Of Applied Biological Science Kagawa University
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CHUAMANOCHAN Melin
Department of Biochemistry and Food Science, Kagawa University
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FUJIMOTO Machiko
Department of Biochemistry and Food Science, Kagawa University
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Chuamanochan Melin
Department Of Biochemistry And Food Science Kagawa University
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Kato Noguchi
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
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Kato-noguchi Hisashi
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
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Fujimoto Machiko
Department Of Biochemistry And Food Science Kagawa University
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Ogawa Masahiro
Department Of Anesthesiology Nihon University School Of Medicine
著作論文
- Rheological Characteristics of Heat-Induced Custard Pudding Gels with High Antioxidative Activity
- Antioxidant Effects of Maillard Reaction Products Obtained from Ovalbumin and Different D-Aldohexoses
- Practical Production of 6-O-Octanoyl-D-allose and Its Biological Activity on Plant Growth
- Synthesis of D-Allose Fatty Acid Esters via Lipase-Catalyzed Regioselective Transesterification