Kouge K | Sanshin Chemical Ind. Co. Ltd. Yamaguchi
スポンサーリンク
概要
関連著者
-
OKAI Hideo
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
-
Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
-
Kouge K
Sanshin Chemical Ind. Co. Ltd. Yamaguchi
-
Ishibashi Norio
Morinaga Milk Industry Co. Ltd.
-
Ishibashi Norio
Nutritional Science Laboratory Morinaga Milk Industry Co. Ltd.
-
Ishibashi Norio
Orc Manufacturing Co. Ltd.
-
Okai H
Hiroshima Univ. Hiroshima Jpn
-
Takahashi M
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
-
Tamura Masahiro
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
-
Ishibashi Norio
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
著作論文
- Relationship between Taste and Structure of O-Aminoacyl Sugars Containing Basic Amino Acids
- Mechanism for the Bitter Tasting Potency of Peptides Using O-Aminoacyl Sugars as Model Compounds^+(Food & Nutrition)
- A Mechanism for Bitter Taste Sensibility in Peptides(Food & Nutrition)
- Bitterness of Phenylalanine- and Tyrosine-containing Peptides(Food & Nutrition)