Okada Yoshio | Department Of Nutritional Science Okayama Prefectural University
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概要
Department Of Nutritional Science Okayama Prefectural University | 論文
- Modified Alcohol Oxidase Method Used to Determine the Degree of Pectin Methylesterification
- Development of a Method for the Determination of γ-Aminobutyric Acid in Foodstuffs
- Characterization of Inhibitors of Postprandial Hyperglycemia from the Leaves of Nerium indicum
- Analysis of Isoflavone Content in Tempeh, a Fermented Soybean, and Preparation of a New Isoflavone-Enriched Tempeh(BREWING AND FOOD TECHNOLOGY)
- Degradation of Pectic Substances by Two Pectate Lyases from a Human Intestinal Bacterium, Clostridium butyricum-beijerinckii Group