Tatsumi Eizo | Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences
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概要
- TATSUMI Eizoの詳細を見る
- 同名の論文著者
- Food Science And Technology Division Japan Interational Research Center For Agricultural Sciencesの論文著者
関連著者
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Saito Masayoshi
Food Science And Technology Division Japan International Research Center For Agricultural Sciences
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Tatsumi Eizo
Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences
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Saito Masayoshi
Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences
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Tatsumi Eizo
Food Science And Technology Division Japan International Research Center For Agricultural Sciences
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Li Lite
College Of Food Science And Nutritional Engineering China Agricultural University
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Li Lite
College Of Food Science And Engineering China Agricultural University
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Fan Junfeng
College Of Bioscience And Biotechnology Beijing Forestry University
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Liu Huan
College Of Food Science And Nutritional Engineering Box 40 China Agricultural University
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Wang Lijun
College Of Food Science And Nutritional Engineering China Agricultural University
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Yin Li-jun
College Of Food Science And Nutritional Engineering China Agricultural University
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LI Li-Te
College of Food Science and Nutritional Engineering, China Agricultural University
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FAN Junfeng
College of Food Science and Engineering, China Agricultural University
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Li Li-te
College Of Food Science And Nutritional Engineering China Agricultural University
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Fan Junfeng
College Of Food Science And Nutritional Engineering China Agricultural University
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Fan Junfeng
College Of Food Science And Engineering China Agricultural University
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Liu Huan
College Of Biotechnology And Pharmaceutical Engineering Nanjing University Of Technology
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Yin Li‐jun
China Agricultural Univ. Beijing Chn
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YIN Li-Jun
College of Food Science & Nutritional Engineering, China Agricultural University
著作論文
- Effects of Fermentation Temperature on the Content and Composition of Isoflavones and β-Glucosidase Activity in Sufu
- Preparation of Angiotensin I-Converting Enzyme Inhibiting Peptides from Soybean Protein by Enzymatic Hydrolysis
- Radical-Scavenging Activity and Isoflavone Content of Sufu (Fermented Tofu) Extracts from Various Regions in China