Ochi Fumiko | Department Of Applied Biological Chemistry College Of Agriculture Osaka Prefecture University
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概要
- OCHI Fumikoの詳細を見る
- 同名の論文著者
- Department Of Applied Biological Chemistry College Of Agriculture Osaka Prefecture Universityの論文著者
関連著者
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KIMURA Naoya
Department of Applied Biological Chemistry, College of Agriculture, Osaka Prefecture University
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Ochi Fumiko
Department Of Applied Biological Chemistry College Of Agriculture Osaka Prefecture University
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Jitsuhara Yuki
Department Of Applied Biological Chemistry College Of Agriculture Osaka Prefecture University
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Nishiyama Tomoko
Department Of Anesthesiology Jr Tokyo General Hospital
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Yamaguchi Haruki
Department Of Agricultural Chemistry College Of Agriculture University Of Osaka Prefecture
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Uchida Makoto
Department Of Applied Biological Chemistry College Of Agriculture Osaka Prefecture Unviersity
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UCHIDA Makoto
Department of Biology, Faculty of Science, Chiba University
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Uchida M
Department Of Applied Biological Chemistry College Of Agriculture Osaka Prefecture University
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YAMAGUCHI Haruki
Department of Applied Biological Chemistry, College of Agriculture, Osaka Prefecture University
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Kimura N
Department Of Applied Biological Chemistry College Of Agriculture Osaka Prefecture University
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NISHIYAMA Tomoko
Department of Applied Biological Chemistry, College of Agriculture, Osaka Prefecture University
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JITSUHARA Yuki
Department of Applied Biological Chemistry, College of Agriculture, Osaka Prefecture University
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OCHI Fumiko
Department of Applied Biological Chemistry, College of Agriculture, Osaka Prefecture University
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山口 春樹
Cource Of Applied Biochemistry Graduate School Of Agriculture And Biological Science Osaka Prefectur
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Uchida Makoto
Department Of Biology Faculty Of Science Chiba University
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Nishiyama Tomoko
Department Of Applied Biological Chemistry College Of Agriculture Osaka Prefecture University
著作論文
- N-Glycans Protect Proteins from Protease Digestion through Their Binding Affinities for Aromatic Amino Acid Residues^1
- N-Glycans Protect Proteins from Protease Digestion through Their Binding Affinities for Aromatic Amino Acid Residues.