UTSUNOMIYA Nobuko | Department of Food Science, Kyoritsu Women's University
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概要
Department of Food Science, Kyoritsu Women's University | 論文
- Nutritional and Physiological Effects of Casein Modified by Glucose, Diacetyl, or Hexanal
- Changes of amino acids composition and relative digestibility of lysozyme in the reaction with .ALPHA.-dicarbonyl compounds in aqueous system.