Sakamoto Koji | Hiroshima Prefectural Food Technology Research Center
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概要
関連著者
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Sakamoto Koji
Hiroshima Prefectural Food Technology Research Center
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SAKAMOTO Koji
Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
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Sakamoto Koji
Hiroshima Prefectural Technol. Res. Inst. Hiroshima Jpn
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Sakamoto Koji
Hiroshima Prefectural Technology Research Institute Food Technology Research Center
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SHIMODA Mitsuya
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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下田 満哉
九州大学大学院農学研究院
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下田 満哉
九州大学大学院農学研究院食品バイオ工学講座
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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下田 満哉
九大
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Shimoda Mitsuya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
著作論文
- Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation
- Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation
- S-Methylmethionine Sulfonium in Fruits of Citrus Hybrids
- Flavonoid Composition of Fruit Tissues of Citrus Species
- Deodorizing Effect of Coriander on the Offensive Odor of the Porcine Large Intestine
- Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion
- Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion
- Decreased Hardness of Dietary Fiber-Rich Foods by the Enzyme-Infusion Method
- Enzyme Inactivation and Quality Preservation of Sake by High-Pressure Carbonation at a Moderate Temperature
- UV-Blocking Film for Food Storage using Titanium Dioxide