NAKATSUKA Tohru | Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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概要
- NAKATSUKA Tohruの詳細を見る
- 同名の論文著者
- Department of Fermentation Technology, Faculty of Engineering, Hiroshima Universityの論文著者
関連著者
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Tamura Masahiro
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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NAKATSUKA Tohru
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Fukui Sakuzo
Department Of Bioengineering Faculty Of Engineering Fukuyama University
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KINOMURA Keisuke
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Tada Makoto
Department Of Electrical And Electronics Engineering Sophia University
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Tamura Masahiro
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Kawasaki Yoshihiro
Department Of Electrical And Electronic Engineering Tokyo Instutute Of Technology
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Shoji Masataka
Department Of Electrical And Electric Engineering Kobe University
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Kikuchi Eiichi
Department Of Applied Chemistry School Of Science And Engineering Waseda University
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KIKUCHI Eiichi
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
著作論文
- The Relationship between Taste and Primary Structure of "Delicious Peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from Beef Soup
- Methyl 2, 3-Di-O-(L-alanyl)-α-D-glucopyranoside, a New Sweet Substance
- Methyl 2, 3-Di-O-(L-α-aminobutyryl)-α-D-glucopyranoside, a New Sweet Substance, and Tastes of Related Compounds of Neutral Amino Acids and D-Glucose Derivatives
- Preparation of 0-Aminoacyl Sugars as Enzymatically Removable Protections for Hydroxyl Groups in Carbohydrates