YAMAGUCHI Tomoko | Faculty of Education, Niigata University

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概要

• YAMAGUCHI Tomokoの詳細を見る
• 同名の論文著者
• Faculty of Education, Niigata Universityの論文著者

関連著者

• Matoba Teruyoshi

  Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University

• Takamura Hitoshi

  Department Of Food Science And Nutrition

• YAMAGUCHI Tomoko

  Faculty of Education, Niigata University

• 的場 輝佳

  関西福祉科学大学

• 的場 輝佳

  関西福祉科学大学健康福祉学部

• Matoba Teruyoshi

  Department Of Food Science And Nutrition Nara Women's University

• Matoba Teruyoshi

  Division Of Human Life And Environmental Sciences Graduate School Of Human Culture Nara Women's

• TAKAMURA Hitoshi

  Department of Materials Science, Graduate School of Engineering, Tohoku University

• 高村 仁

  Department Of Materials Science Graduate School Of Engineering Tohoku University

• Yamaguchi Takayuki

  Department Of Bioresources Chemistry Faculty Of Horticulture Chiba University Engineering Department

• Yamaguchi Taichi

  Laboratory Of Biophysical Chemistry College Of Agriculture Osaka Prefecture University

• Yamaguchi T

  Department Biochemistry National Institute Of Agrobiological Science

• Matoba Teruyoshi

  Department Of Food Science And Nutrition Faculty Of Human Life And Environment Nara Women's Uni

• SANTOSO Martha

  Graduate School of Humanities and Sciences, Nara Women's University

• NAKA Yuko

  Graduate School of Humanities and Sciences, Nara Women's University

• ANGKAWIDJAJA Clement

  Department of Material and Life Science, Osaka University

• Angkawidjaja Clement

  Department Of Material And Life Science Osaka University

• Santoso Martha

  Graduate School Of Humanities And Sciences Nara Women's University

• Naka Yuko

  Graduate School Of Humanities And Sciences Nara Women's University

• Watanabe Katsumi

  Department Of Agricultural Chemistry Kyoto University

• MYOJIN Chiho

  Department of Food and Nutrition, Faculty of Agriculture, Kinki University

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著作論文

• Antioxidant and DNA Damage Prevention Activities of the Edible Parts of Gnetum gnemon and Their Changes upon Heat Treatment
• Changes in the Antioxidant Activity of Shredded Red and Green Cabbages during Cold Storage and the Effect of Packaging, Washing and Sterilization

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