Matsui M | Kyoritsu Coll. Pharmacy Tokyo Jpn
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概要
関連著者
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Matsui M
Kyoritsu Coll. Pharmacy Tokyo Jpn
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KINOSHITA Yasuhiro
Tokyo Laboratory, Nippon Paint Co., Ltd.
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DOI Mikiharu
Marutomo Co., Ltd.
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Kinoshita Y
Tokyo Laboratory Nippon Paint Co. Ltd.
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Shuto Y
The United Graduate School Of Agricultural Science Ehime University
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Doi Mikiharu
Marutomo Co. Ltd
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SHUTO Yoshihiro
Department of Agricultural Chemistry, Faculty of Agriculture, Ehime University
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KINOSHITA Yoshiro
Department of Agricultural Chemistry, Faculty of Agriculture, Ehime University
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MATSUI Muneaki
Marutomo Co., Ltd.
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Shuto Yoshihiro
Department Of Agricultural Chemistry Faculty Of Agriculture Ehime University
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Kinoshita Yoshiro
Department Of Agricultural Chemistry Faculty Of Agriculture Ehime University
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福田 滿
武庫川女子大学生活環境学部食物栄養学科
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FUKUDA Mitsuru
Department of Food Science and Nutrition, Mukogawa Women's University
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TOYOSAWA Isao
Department of Food Science and Nutrition, Mukogawa Women's University
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Toyosawa Isao
Department Of Food Science And Nutrition Mukogawa Women's University
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Fukuda Mitsuru
Department Of Food Science And Nutrition Mukogawa Women's University
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Matsui Miyoko
Department of Food Science and Nutrition, Mukogawa Women's University
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Misaki Akira
Department Of Food And Nutrition Faculty Of Science Of Living Osaka City University
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Kakuta M
Konan Women's Univ. Kobe Jpn
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Kakuta Mariko
Konan Women's University
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KANAYAMA Toshi
Marutomo Co., Ltd.
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SHUTO Yoshihiro
Marutomo Co., Ltd.
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KINOSHITA Yoshiro
Marutomo Co., Ltd.
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YAMAUCHI Hajime
Marutomo Co., Ltd.
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DOI Mikiharu
Mamtomo Co., Ltd.
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MATSUI Muneaki
Mamtomo Co., Ltd.
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NINOMIYA Masayori
Marutomo Co., Ltd.
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Kanayama Toshi
Marutomo Co. Ltd.
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Yamauchi Hajime
Marutomo Co. Ltd.
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Misaki Akira
Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University
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Matsui Motoko
Department of Food and Nutrition, Faculty of Science of Living, Osaka City University
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Ninomiya Masayori
Marutomo Co. Ltd.
著作論文
- Purification and Characterization of a Glycine-rich Protein from the Aleurone Layer of Soybean Seeds
- Novel N-Terminal Sequence of a Glycine-rich Protein in the Aleurone Layer of Soybean Seeds
- Adymmetric Reduction of Acetophenone by Aspergillus Species and Their Possible Contribution to Katsuobushi Flavor
- Microbial Degradation of BHA in Niboshi(Boiled and Dried Anchovy) by Aspergillus Species(Food & Nutrition)
- O-Methylation of o-Alkoxyphenols by Aspergillus repens MA0197(Microbiology & Fermentation Industry)
- Biological Isomerization of Cyclohexanols by Aspergillus repens MA0197(Microbiology & Fermentation Industry)
- O-Methylation of Phenols by Aspergillus repens MA0197(Microbiology & Fermentation Industry)
- Degradation and O-Methylation of Phenols among Volatile Flavor Components of Dried Bonito(Katsuobushi) by Aspergillus Species(Food & Nutrition)
- Comparison of the Unit-chain Distributions of Glycogens from Different Biological Sources, Revealed by Anion Exchange Chromatography