YOSHIKAWA Shuji | Hokkaido Food Processing Research Center
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概要
関連著者
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YOSHIKAWA Shuji
Hokkaido Food Processing Research Center
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Mutaguchi Yuta
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Ohmori Taketo
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Doi Katsumi
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Ohshima Toshihisa
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Doi Katsumi
Microbial Genetic Division Institute Of Genetic Resources Kyushu University
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Kurihara Hideyuki
Graduate School Of Fisheries Sciences Hokkaido University
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SASAKI Shigefumi
Hokkaido Food Processing Research Center
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OHTA Tomoki
Hokkaido Food Processing Research Center
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OOHORI Tadashi
Hokkaido Food Processing Research Center
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Ohshima Toshihisa
Microbial Genetics Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Ohmori Taketo
Microbial Genetic Division, Institute of Genetic Resources, Faculty of Agriculture, Kyushu Universit
著作論文
- α-Glucosidase Inhibitory Activity of a 70% Methanol Extract from Ezoishige (Pelvetia babingtonii de Toni) and Its Effect on the Elevation of Blood Glucose Level in Rats(Food & Nutrition Science)
- Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine(BREWING AND FOOD TECHNOLOGY)
- Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine