Maehara Tomoko | Food Engineering Division National Food Research Institute
スポンサーリンク
概要
Food Engineering Division National Food Research Institute | 論文
- Solute Adsorption and Gel Layer Formation during Ultrafiltration of Ovalbumin
- Purification of Physiologically Active Chitosan Oligosaccharides by Means of Nanofiltration Membrane
- Performance of a Bubble Column Reactor for the Non-Catalytic Methyl Esterification of Free Fatty Acids at Atmospheric Pressure
- Antioxidant Combination Inhibits Reactive Oxygen Species Mediated Damage
- Polyphenols from Some Foodstuffs as Inhibitors of Ovalbumin Permeation through Caco-2 Cell Monolayers(Food & Nutrition Science)