Nakamura Ryo | Department Of Food Science And Technology Nagoya University

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概要

関連著者

Mizutani Reiko
Junior College Of Aichi University
Nakamura Ryo
Department Of Applied Biological Sciences School Of Agricultural Sciences Nagoya University
Nakamura Ryo
Department Of Food Science And Technology Nagoya University
Nakamura Ryo
Department Of Applied Biological Sciences School Of Agricultural Science Nagoya University

著作論文

Emulsifying Properties of a Complex between Apoprotein from Hen's Egg Yolk Low Density Lipoprotein and Egg Yolk Lecithin(Food & Nutrition)

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