大村 浩久 | Food Chemistry Institute, Department of Food Science and Technology, Kyushu University

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概要

• 大村 浩久の詳細を見る
• 同名の論文著者
• Food Chemistry Institute, Department of Food Science and Technology, Kyushu Universityの論文著者

関連著者

• 大村 浩久

  Food Chemistry Institute, Department of Food Science and Technology, Kyushu University

• 篠原 和毅

  Food Chemistry Institute, Faculty of Agriculture, Kyushu University

• 村上 浩紀

  Food Chemistry Institute, Faculty of Agriculture, Kyushu University

• 大村 浩久

  九大食化工

• 岡部 公一

  九大農 食品工学

• 飯尾 雅嘉

  Food Chemistry Institute, Department of Food Science and Technology, Kyushu University

• 岡部 公一

  Food Chemistry Institute, Department of Food Science and Technology, Kyushu University

• 飯山 悟

  Food Chemistry Institute, Faculty of Agriculture, Kyushu University

• 大村 浩久

  Food Chemistry Institute, Faculty of Agriculture, Kyushu University

• 富田 純史

  Department of Public Healthg School of Medicine, Kurume University

• 藤木 博明

  Food Chemistry Institute, Faculty of Agriculture, Kyushu University

• 冨田 純史

  Food Chemistry Institute, Faculty of Agriculture, Kyushu University

• 奈良崎 洋子

  Food Chemistry Institute, Faculty of Agriculture, Kyushu University

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著作論文

• EFFECT OF REDUCTONES ON GLYOXALASE I
• Breaking action of reductones related to ascorbic acid on nucleic acids.
• Studies on the physiological function of reductones. XVI. Breaking action of ascorbic acid on nucleic acids.

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