OTAGIRI Ken | Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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概要
- OTAGIRI Kenの詳細を見る
- 同名の論文著者
- Department of Fermentation Technology, Faculty of Engineering, Hiroshima Universityの論文著者
関連著者
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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OTAGIRI Ken
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Otagiri Ken
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Shinoda Ichizo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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NOSHO Yasuharu
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Shinoda Ichizo
Nutritional Science Laboratory, Morinaga Milk Industry Co., Ltd.
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Shinoda Ichizo
Nutritional Science Laboratory Morinaga Milk Industry Co. Ltd.
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Shinoda Ichizo
森永乳業
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FUKUI SAKUZO
Department of Bioengineering, Faculty of Engineering, Fukuyama University
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OKAI Hideo
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Fukui Sakuzo
Department Of Bioengineering Faculty Of Engineering Fukuyama University
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Fukui S
Hiroshima Univ. Higashi‐hiroshima Jpn
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Nosho Y
Kanegafuchi Chemical Industry Co. Ltd. Takasago Jpn
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Kanehisa Hidenori
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Shigenaga Toshiaki
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
著作論文
- Bitterness of Diastereomers of a Hexapeptide (Arg-Arg-Pro-Pro-Phe-Phe) Containing D-Phenylalanine in Place of L-Phenylalanine(Food & Nutrition)
- Studies of bitter peptides from casein hydrolyzate. VII. Bitterness of the retro-BPIa (Val-Ile-Phe-Pro-Pro-Gly-Arg) and its fragments.
- Studies on a Model of Bitter Peptides Including Arginine, Proline and Phenylalanine Residues. II.1) Bitterness Behavior of a Tetrapeptide (Arg-Pro-Phe-Phe) and Its Derivatives