UDA Yasushi | Laboratory of Food Chemistry, Department of Bioproductive Sciences, Utsunomiya University

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概要

• 同名の論文著者
• Laboratory of Food Chemistry, Department of Bioproductive Sciences, Utsunomiya Universityの論文著者

関連著者

• MATSUOKA Hiroki

  Laboratory of Food Chemistry, Department of Bioproductive Sciences, Utsunomiya University

• YANAGI Kenji

  Laboratory of Food Chemistry, Department of Bioproductive Sciences, Utsunomiya University

• TAKAHASHI Asaka

  Laboratory of Food Chemistry, Department of Bioproductive Sciences, Utsunomiya University

• UDA Yasushi

  Laboratory of Food Chemistry, Department of Bioproductive Sciences, Utsunomiya University

• YONEYAMA Koichi

  Weed Sci. Center, Utsunomiya Univ

• Matsuoka H

  Department Of Health And Nutrition Takasaki University Of Health And Welfare

• Yoneyama Koichi

  Weed Sci. Center Utsunomiya Univ.

• Yoneyama Koichi

  Weed Science Center Utsunomiya University

• Yoneyama Kouichi

  Department Of Obstetrics And Gynecology Nippon Medical School

• Uda Yasushi

  Department Of Bioproductive Sciences Faculty Of Agriculture Utsunomiya University

• Uda Y

  Niigata Coll. Niigata Jpn

• TAKAHASHI Asaka

  Nagano Prefectural College

• TODA Yoshinori

  Laboratory of Food Chemistry, Department of Bioproductive Sciences, Utsunomiya University

• Toda Yoshinori

  Laboratory Of Food Chemistry Department Of Bioproductive Sciences Utsunomiya University

• MATSUOKA Hiroki

  Laboratory of Food Chemistry, Faculty of Agriculture, Utsunomiya University

• YANAGI Kenji

  Laboratory of Food Chemistry, Faculty of Agriculture, Utsunomiya University

• TAKAHASHI Asaka

  Laboratory of Food Hygiene, Nagano Prefectural Junior College

• YONEYAMA Koichi

  Weed Control Research Institute, Faculty of Agriculture, Utsunomiya University

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著作論文

• Formation of Thioxopyrrolidines and Dithiocarbamates from 4-Methylthio-3-butenyl Isothiocyanates, the Pungent Principle of Radish, in Aqueous Media
• Antimicrobial Action of 2-Thioxo-3-pyrrolidinecarbaldehyde, a Major Thiolactam Compound Generated from the Pungent Principle of Radish in an Aqueous Medium.

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