Yamashita Honami | The Research Institute For Food Science Kyoto University

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概要

• Yamashita Honamiの詳細を見る
• 同名の論文著者
• The Research Institute For Food Science Kyoto Universityの論文著者

関連著者

• Hirose Masaaki

  The Research Institute For Food Science Kyoto Univesity

• YAMASHITA Honami

  The Research Institute for Food Science, Kyoto University

• Hirose Masaaki

  The Research Institute For Food Science Kyoto University

• Yamashita Honami

  The Research Institute For Food Science Kyoto University

• Yamashita H

  Biotechnology Research Center Toyama Prefectural University

• Hayakawa Y

  Institute Of Low Temperature Science Hokkaido University

• Yamashita H

  Dep. Of Nutritional Sci. Fac. Of Health And Welfare Sci. Okayama Prefectural Univ.

• Hirose M

  The Division Of Applied Life Sciences The Graduate School Of Agriculture Kyoto University

• Hirose Masaaki

  Graduate School Of Agriculture Kyoto Univ.

• Mizutani K

  Maruzen Pharmaceuticals Co.

• Hirose Masaaki

  Division Of Applied Life Sciences The Graduate School Of Agriculture Kyoto University

• MIZUTANI Kimihiko

  The Research Institute for Food Science, Kyoto University

• OE Hideo

  The Research Institute for Food Science, Kyoto University

• TAKAHASHI Nobuyuki

  The Research Institute for Food Science, Kyoto University

• Oe Hideo

  The Research Institute For Food Science Kyoto University:(present Address)shiga Junior College Of Cu

• Yun Taiuk

  The Research Institute for Food Science, Kyoto University

• Yun Taiuk

  The Research Institute For Food Science Kyoto University

• ISHIBASHI Junko

  The Research Institute for Food Science, Kyoto University

• HONG Youn-Ho

  Department of Food and Nutrition, Chonnam National University

• Hong Youn-ho

  Department Of Food And Nutrition Chonnam National University

• Ishibashi Junko

  The Research Institute For Food Science Kyoto University

• Takahashi Nobuyuki

  The Research Institute For Food Science Kyoto University

• Mizutani Kimihiko

  Division Of Applied Life Science Graduate School Of Agriculture Kyoto University

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著作論文

• Structural Characteristics of the Disulfide-reduced Ovotransferrin N-Lobe Analyzed by Protein Fragmentation
• Limited Proteolysis of Disulfide-reduced Ovalbumin by Subtilisin
• Involvement of Ovotransferrin in the Thermally Induced Gelation of Egg White at around 65℃

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