GEKKO Kunihiko | Department of Mathematical and Life Sciences, Graduate School of Science, Hiroshima University
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概要
- Gekko Kunihikoの詳細を見る
- 同名の論文著者
- Department of Mathematical and Life Sciences, Graduate School of Science, Hiroshima Universityの論文著者
関連著者
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GEKKO Kunihiko
Department of Mathematical and Life Sciences, Graduate School of Science, Hiroshima University
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Gekko Kunihiko
Department Of Food Science And Technology Faculty Of Agriculture Nagoya University
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Gekko Kunihiko
Hiroshima University
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月向 邦彦
広島大学大学院理学研究科
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Gekko K
Department Of Mathematical And Life Sciences Graduate School Of Science Hiroshima University
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OHMAE Eiji
Department of Mathematical and Life Sciences, Graduate School of Science, Hiroshima University
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Ohmae Eiji
Department Of Materials Science And Graduate Department Of Gene Science Faculty Of Science Hiroshima
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Gekko Kunihiko
The Department Of Mathematical And Life Sciences Graduate School Of Science Hiroshima University
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Gekko Kunihiko
Graduate School Of Science Hiroshima University:hiroshima Synchrotron Radiation Center Hiroshima Uni
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大前 英司
広大院理
著作論文
- Vacuum-Ultraviolet Circular Dichroism of Amino Acids as Revealed by Synchrotron Radiation Spectrophotometer
- Optical Cell with a Temperature-Control Unit for a Vacuum-Ultraviolet Circular Dichroism Spectrophotometer
- Pressure-dependent Activity of Dihydrofolate Reductase from a Deep-sea Bacterium Shewanella violacea Strain DSS12
- Vacuum-Ultraviolet Circular Dichroism Analysis of Glycosaminoglycans by Synchrotron-Radiation Spectroscopy
- Effect of Pressure on the Association States of Enzyme-treated Caseins
- Competing Effect of Polyols on the Thermal Stability and Gelation of Soy Protein
- Effects of Polyols and Sugars on the Sol-Gel Transition of Gelatin
- Improved Estimation of the Secondary Structures of Proteins by Vacuum-Ultraviolet Circular Dichroism Spectroscopy
- Effects of Mutation at Methionine-42 of Escherichia coli Dihydrofolate Reductase on Stability and Function : Implication of Hydrophobic Interactions
- Effect of Pressure on the Sol-Gel Transition of Agarose(Food & Nutrition)