加藤 博通 | Department of Agricultural Chemistry, The University of Tokyo
スポンサーリンク
概要
関連著者
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加藤 博通
Department of Agricultural Chemistry, The University of Tokyo
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宇都宮 信子
Department of Food Science, Kyoritsu Women's University
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チュェン グュエン・ヴァン
Laboratory of Food and Nutritional Science, Obirin College
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チュエン・ グュエン・ヴァン
Laboratory of Food and Nutritional Science, Obirin Junior College
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沖谷 明紘
Laboratory of Food Chemistry, Nippon Veterinary and Zootechnical College
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早瀬 文孝
Department of Agricultural Chemistry, The University of Tokyo
著作論文
- 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.
- Antioxidative components of sweet potatoes.