Yatsunami Kazuhisa | Faculty Of Agriculture Tamagawa University

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概要

• YATSUNAMI Kazuhisaの詳細を見る
• 同名の論文著者
• Faculty Of Agriculture Tamagawa Universityの論文著者

関連著者

• Yatsunami Kazuhisa

  Faculty Of Agriculture Tamagawa University

• YATSUNAMI Kazuhisa

  Faculty of Agriculture, Tamagawa University

• Takenaka Tetsuo

  Faculty Of Agriculture Tamagawa University

• ONODERA Satoshi

  Department of Clinical and Biomedical Sciences, Showa Pharmaceutical University

• Onodera Satoshi

  Department Of Clinical And Biomedical Sciences Showa Pharmaceutical University

• Onodera Satoshi

  Department Of Cinical And Biomedical Sciences Showa Pharmaceutical University

• Onodera Satoshi

  Showa Pharmaceutical University

• ICHIDA Masatoshi

  Center for Bioresource Field Science, Kyoto Institute of Technology

• TAKENAKA Tetsuo

  Faculty of Agriculture, Tamagawa University

• Saito Youichi

  Faculty Of Agriculture Tamagawa University

• Fukuda Eiichi

  Faculty Of Agriculture Tamagawa University

• Takenaka T

  Tamagawa Univ. Tokyo Jpn

• Takenaka Tetsuo

  Faculty Of Agriculture Tamagawa University Tamagawa-gakuen

• OSHIGANE Kengo

  Faculty of Engineering, Soka University

• Ichida Masatoshi

  Center For Bioresource Field Science Kyoto Institute Of Technology

• Oshigane Kengo

  Faculty Of Engineering Soka University

• Yatsunami Kazuhisa

  Faculty Of Agriculture Tamagawa University Tamagawa-gakuen

• TAKENAKA Tesuo

  Faculty of Agriculture, Tamagawa University, Tamagawa-Gakuen

• Takenaka T

  Faculty Of Agriculture Tamagawa University Tamagawa-gakuen

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著作論文

• The relationship between 1-deoxynojirimycin content and α-glucosidase inhibitory activity in leaves of 276 mulberry cultivars (Morus spp.) of Kyoto, Japan
• α-Glucosidase Inhibitory Activity in Leaves of Some Mulberry Varieties
• Changes in Nitrogenous Components and Protease Activity of Fermented Sardine with Rice-Bran
• Antioxidative Constituents from Fermented Sardine Sardine with Rice-Bran
• Characterization of brine proteases as agents of hydrolysis during the ripening of fermented sardine with rice-bran
• Changes in Nitrogenous Components and Bacterial Counts of Fermented Sardine with Rice-Bran Produced by Warmed Brewing.

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