NOMI Yuri | Graduate School of Humanities and Sciences, Ochanomizu University

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概要

• 同名の論文著者
• Graduate School of Humanities and Sciences, Ochanomizu Universityの論文著者

関連著者

• 香西 みどり

  お茶の水女子大学大学院人間文化創成科学研究科

• 香西 みどり

  お茶の水女子大学食物栄養学科

• 香西 みどり

  お茶の水女子大学

• OTSUKA Yuzuru

  Graduate School of Humanities and Sciences, Ochanomizu University

• Yamaguchi Keiko

  Department Of Food Science Faculty Of Home Economics Japanese Women's University

• Homma Takeshi

  Department Of Food And Nutrition Japan Women's University

• Otsuka Yuzuru

  Graduate School Of Humanities And Sciences Ochanomizu University

• Kasai Midori

  Faculty Of Food Science Ochanomizu University

• Kasai Midori

  Department Of Nutrition And Food Science Graduate School Of Humanities And Sciences Ochanomizu Unive

• Kasai Midori

  Graduate School Of Humanities And Science Ochanomizu University

• Noumi Yuri

  Department Of Food And Nutrition Japan Women's University

• Yamaguchi Keiko

  Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B

• Yamaguchi Keiko

  Department Of Dermatology Kagoshima University Faculty Of Medicine

• NOMI Yuri

  Graduate School of Humanities and Sciences, Ochanomizu University

• 香西 みどり

  お茶の水女子大学大学院

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著作論文

• Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions

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