Onozaki H | Department Of Food And Nutrition Sugiyama Jogakuen University
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概要
関連著者
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江崎 秀男
椙山女学園大学食品栄養学科
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川岸 舜朗
Department Of Food And Nutrition Sugiyama Jogakuen University
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川岸 舜朗
名古屋大学
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川岸 舜朗
Emeritus Professor Of Nagoya University
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OSAWA Toshihiko
Department of Food Science and Technology, Nagoya University
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KAWAKISHI Shunro
Department of Food Science and Technology, Nagoya University
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Osawa T
Pharmaceutical Research Laboratory Tanabe Seiyaku Co. Ltd.
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江崎 秀男
椙山女学園大学
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ESAKI Hideo
Department of Food and Nutrition, Sugiyama Jogakuen University
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Osawa Toshihiko
Department Of Applied Physics Tokyo University Of Agriculture And Technology
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ONOZAKI Hiromichi
Department of Food and Nutrition, Sugiyama Jogakuen University
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Kawakishi Shunro
Department Of Food And Nutrition Sugiyama Jogakuen University
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Onozaki H
Department Of Food And Nutrition Sugiyama Jogakuen University
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Onozaki Hiromichi
Department Of Food And Nutrition Sugiyama Jogakuen University
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OSAWA Toshihiko
Department of Applied Biological Science, Nagoya University
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Morimitsu Yasujiro
Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu
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Watanabe Ryoko
Department Of Food And Nutrition Sugiyama Jogakuen University
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Morimitsu Yasujiro
Lab. Of Food Chemistry Dep. Of Nutrition & Food Sci. Ochanomizu Univ.
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Morimitsu Yasujiro
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka:la
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Morimitsu Y
Department Of Food And Nutritional Sciences Graduate School Of Humanities And Sciences Ochanomizu Un
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Morimitsu Yasujiro
Graduate School Of Humanities And Lab. Of Food Chemistry Ochanomizu Univ.
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Watanabe Ryoko
Department Of Chemical Engineering Faculty Of Engineering Kyushu University
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MORIMITSU Yasujiro
Department of Applied Biological Sciences, Nagoya University
著作論文
- Formation Mechanism for Potent Antioxidative o-Dihydroxyisoflavones in Soybeans Fermented with Aspergillus saitoi
- Potent Antioxidative Isoflavones Isolated from Soybeans Fermented with Aspergillus saitoi