Nakamura Yasunori | Microbiology & Fermentation Laboratory
スポンサーリンク
概要
関連著者
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Wakai Taketo
Microbiology & Fermentation Laboratory
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Yamamoto Naoyuki
Microbiology & Fermentation Laboratory
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Nakamura Yasunori
Microbiology & Fermentation Laboratory
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Yamaguchi Naoya
Hokkaido Res. Organization Tokachi Agricultural Experiment Station
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Hatanaka Misaki
Microbiology & Fermentation Laboratory
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ROSS R.
Teagasc Dairy Products Research Centre
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Hattori Masahira
Graduate School Of Frontier Sciences The Univ. Of Tokyo
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Yamaguchi Naoya
Hokkaido Research Organization Tokachi Agricultural Experiment Station
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Shinoda Tadashi
Microbiology & Fermentation Laboratory, Calpis Co., Ltd.
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Nakamura Yasunori
Microbiology & Fermentation Laboratory
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HATTORI Masahira
Graduate School of Frontier Sciences, The University of Tokyo
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Ross R.
Teagasc, Moorepark Food Research Centre, Moorepark
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Uchida Naoto
Microbiology & Fermentation Laboratory, Calpis Co. Ltd.
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Beresford Tom
Teagasc, Moorepark Food Research Centre
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Wakai Taketo
Microbiology & Fermentation Laboratory, Calpis Co. Ltd.
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Nakamura Yasunori
Microbiology & Fermentation Laboratory, Calpis Co. Ltd.
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WAKAI Taketo
Microbiology & Fermentation Laboratory, Calpis
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Yamamoto Naoyuki
Microbiology & Fermentation Laboratory, Calpis Co. Ltd.
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Shinoda Tadasi
Microbiology & Fermentation Laboratory, Calpis Co. Ltd.
著作論文
- Repressive processing of antihypertensive peptides, Val-Pro-Pro and Ile-Pro-Pro, in Lactobacillus helveticus fermented milk by added peptides(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
- Comparative analysis of proteolytic enzymes need for processing of antihypertensive peptides between Lactobacillus helveticus CM4 and DPC4571(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)
- Repressive processing of antihypertensive peptides, Val-Pro-Pro and Ile-Pro-Pro, in Lactobacillus helveticus fermented milk by added peptides