Toyomi Akira | Kurimoto Co. Ltd.
スポンサーリンク
概要
関連著者
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Furuta Takeshi
Tottori University
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YOSHII Hidefumi
Department of Biotechnology, Tottori University
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FURUTA Takeshi
Department of Biotechnology, Tottori University
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TOYOMI Akira
Kurimoto Co., Ltd.,
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Yoshii H
Tottori Univ. Tottori Jpn
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Yoshii Hidefumi
Department Of Biochemical Engineering Toyama National College Of Technology
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Toyomi Akira
Kurimoto Co. Ltd.
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Furuta T
Tottori University
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Furuta Takeshi
Department Of Biotechnology Faculty Of Engineering Tottori University
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Yoshii Hidefumi
Department Of Applied Biological Science Kagawa University
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Hirano Hisashi
National Institute Of Agrobiological Resources Ministry Of Agriculture Forestry And Fisheries
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Linko P
Department Of Chemical Technology Helsinki University Of Technology
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Linko Yu-yen
Department Of Chemical Technology Helsinki University Of Technology
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LINKO Pekka
Department of Chemical Technology, Helsinki University of Technology
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OKITA Eiji
Department of Biotechnology, Tottori University Tottori
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Hirano Hiroshi
Food Research Lab. Toyama Food Research Institute
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KAWASAKI Kenichi
Food Research Lab., Toyama Food Research Institute
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FUNATSU Yasuhiro
Food Research Lab., Toyama Food Research Institute
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NAKAYAMA Suguru
Food Research Lab., Central Research Institute
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Okita Eiji
Department Of Biotechnology Tottori University Tottori
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Hirano Hiroshi
Second Department Of Pathology Hyogo College Of Medicine
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FUNATSU YASUHIRO
Toyama Prefecture Food Research Institute
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Nakayama Suguru
Food Research Lab. Central Research Institute
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Linko Pekka
Department Of Chemical Technology Helsinki University Of Technology
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Funatsu Y
Toyama Prefectural Food Research Institute
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Hirano H
Univ. Hyogo Hyogo
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Kawasaki Kenichi
Food Research Lab. Toyama Food Research Institute
著作論文
- The Increased Effect of Kneading on the Formation of Inclusion Complexes between d-Limonene and β-Cyclodextrin at Low Water Content
- Oxidative Stability of Powdery Tridocosahexaenoin Included in Cyclodextrin and Its Application to Fish Meal Paste