Wakabayashi Motoko | Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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概要
- Wakabayashi Motokoの詳細を見る
- 同名の論文著者
- Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu Universityの論文著者
関連著者
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Kubota Kikue
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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KAWABE Akira
Department of Biotechnology, Graduate School of Engineering, Osaka University
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Kubota K
Ochanomizu Univ. Tokyo Jpn
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Kubota K
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Kobayashi A
Laboratory Of Bioresources Chemistry Faculty Of Agriculture Okayama University
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Wakabayashi Motoko
Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
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Kobayashi Akio
Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
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Wakabayashi Motoko
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Kobayashi Akio
Laboratory Of Bioresources Chemistry Department Of Agricultural Science Okayama University
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Wada Eiko
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Morita Kae
Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
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Herath L.
Tea Research Institute of Sri Lanka, St. Coombs, Talawakelle, Sri Lanka
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Joki Yuki
Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
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Joki Y
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Morita K
Fukuoka Inst. Health And Environmental Sci. Fukuoka Jpn
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Morita K
Univ. Tokyo Tokyo
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Herath L.
Tea Research Institute Of Sri Lanka St. Coombs Talawakelle Sri Lanka
著作論文
- Aglycone Constituents in Fresh Tea Leaves Cultivated for Green and Black Tea
- (Z)-3-Hexenyl-β-D-glucopyranoside in Fresh Tea Leaves as a Precursor of Green Odor