Sakamoto Junko | Department Of Nutrition And Food Science Ochanomizu University
スポンサーリンク
概要
関連著者
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Takenaka Makiko
National Food Research Institute
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SAKAMOTO Junko
Department of Nutrition and Food Science, Ochanomizu University
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MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
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Ono Hiroshi
National Agriculture And Food Research Organization National Food Research Institute
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Sakamoto Junko
Department Of Nutrition And Food Science Ochanomizu University
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Murata Masatsune
Department Of Nutrition And Food Science Ochanomizu University
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Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
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NOMI Yuri
Department of Nutrition and Food Science, Ochanomizu University
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Nomi Yuri
Department Of Nutrition And Food Science Ochanomizu University
著作論文
- Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine
- Novel Yellow Compounds, Dilysyldipyrrolones A and B, Formed from Xylose and Lysine by the Maillard Reaction