TAGUCHI Kuniko | Department of Food Science, Faculty of Living Science, Kyoto Prefectural University

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概要

• TAGUCHI Kunikoの詳細を見る
• 同名の論文著者
• Department of Food Science, Faculty of Living Science, Kyoto Prefectural Universityの論文著者

関連著者

• TAGUCHI Kuniko

  Department of Food Science, Faculty of Living Science, Kyoto Prefectural University

• Ibuki F

  Kyoto Prefectural Univ. Kyoto Jpn

• IWAMI Kimikazu

  Department of Biological Resource Chemistry, Kyoto Prefectural University

• KAWABATA Makoto

  Department of Food Sciences and Nutritional Health, Kyoto Prefectural University

• IBUKI Fumio

  Department of Agricultural Chemistry, Kyoto Prefectural University

• Iwami Kimikazu

  Department Of Agricultural Chemistry Kyoto Prefectural University

• Ibuki Fumio

  Department Of Agricultural Chemistry Faculty Of Agriculture Kyoto Prefectural University

• Kawabata M

  Department Of Food Sciences And Nutritional Health Kyoto Prefectural University

• Kawabata Makoto

  Department Of Applied Chemistry And Chemical Engineering Faculty Of Engineering Kagoshima University

• TAGUCHI Kuniko

  Department of Home Science, Koka Women's Junior College, Kyoto Prefectural University

• Taguchi Kuniko

  Department Of Home Science Koka Women's Junior College

• Ohtsuki Kozo

  Department Of Food Science And Nutrition Kyoto Prefectural University

• KAWABATA Makoto

  Food Science, Kyoto Prefectural University

• KOKURA Hiroshi

  Kyoto Prefectural Tea Research Institute

• KAWAMURA Shinya

  Kyoto Prefectural Tea Research Institute

• OHTSUKI Kozo

  Department of Food Science, Faculty of Living Science, Kyoto Prefectural University

• KAWABATA Makoto

  Department of Food Science, Faculty of Living Science, Kyoto Prefectural University

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著作論文

• Preservability and Utilization of Powdered α-Linolenic Acid with Egg White
• Oxidative Stability of Sardine Oil Embedded in Spray-dried Egg White Powder and Its Use for n-3 Unsaturated Fatty Acid Fortification of Cookies
• Antioxidant Effects of Wheat Gliadin and Hen's Egg White in Powder Model Systems: Protection against Oxidative Deterioration of Safflower Oil and Sardine Oil(Food & Nutrition)
• Determination of S-Methylmethionine, Vitamin U, in Various Teas
• Simultaneous Determination of S-Methylmethionine, Vitamin U and Free Amino Acids in Extracts of Green Tea with an HPLC-Amino Acid Analyzer

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