Saito Masayoshi | Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences
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概要
- SAITO Masayoshiの詳細を見る
- 同名の論文著者
- Food Science And Technology Division Japan Interational Research Center For Agricultural Sciencesの論文著者
関連著者
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Saito Masayoshi
Food Science And Technology Division Japan International Research Center For Agricultural Sciences
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Saito Masayoshi
Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences
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Tatsumi Eizo
Food Science And Technology Division Japan Interational Research Center For Agricultural Sciences
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Fan Junfeng
College Of Bioscience And Biotechnology Beijing Forestry University
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Yin Li-jun
College Of Food Science And Nutritional Engineering China Agricultural University
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Tatsumi Eizo
Food Science And Technology Division Japan International Research Center For Agricultural Sciences
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LI Li-Te
College of Food Science and Nutritional Engineering, China Agricultural University
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Li Lite
College Of Food Science And Nutritional Engineering China Agricultural University
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Li Lite
College Of Food Science And Engineering China Agricultural University
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Li Li-te
College Of Food Science And Nutritional Engineering China Agricultural University
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Yin Li‐jun
China Agricultural Univ. Beijing Chn
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YIN Li-Jun
College of Food Science & Nutritional Engineering, China Agricultural University
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Liu Huan
College Of Food Science And Nutritional Engineering Box 40 China Agricultural University
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Wang Lijun
College Of Food Science And Nutritional Engineering China Agricultural University
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CHENG Yong-Qiang
College of Food Science and Nutritional Engineering, China Agricultural University
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HU Qing
College of Food Science and Nutritional Engineering, China Agricultural University
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FAN Junfeng
College of Food Science and Engineering, China Agricultural University
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Hu Qing
College Of Food Science And Nutritional Engineering China Agricultural University
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Fan Junfeng
College Of Food Science And Nutritional Engineering China Agricultural University
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Fan Junfeng
College Of Food Science And Engineering China Agricultural University
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Zhang Yanyan
Department Of Food Science Beijing Agricultural College
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CHANG Xiaojie
College of Bioscience and Biotechnology, Beijing Forestry University
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LI Zaigui
College of Food Science and Nutritional Engineering, China Agricultural University
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Li Zaigui
College Of Food Science And Nutritional Engineering China Agricultural University
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Chang Xiaojie
College Of Bioscience And Biotechnology Beijing Forestry University
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Cheng Yong-qiang
College Of Food Science And Nutritional Engineering China Agricultural University
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Liu Huan
College Of Biotechnology And Pharmaceutical Engineering Nanjing University Of Technology
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CHENG Yong-Qiang
College of Food Science & Nutritional Engineering, China Agricultural University
著作論文
- Production of Sufu, a Traditional Chinese Fermented Soybean Food, by Fermentation with Mucor flavus at Low Temperature
- Effects of Fermentation Temperature on the Content and Composition of Isoflavones and β-Glucosidase Activity in Sufu
- Preparation of Angiotensin I-Converting Enzyme Inhibiting Peptides from Soybean Protein by Enzymatic Hydrolysis
- Radical-Scavenging Activity and Isoflavone Content of Sufu (Fermented Tofu) Extracts from Various Regions in China
- Changes in the Radical Scavenging Activity of Bacterial-Type Douchi, a Traditional Fermented Soybean Product, during the Primary Fermentation Process