YONEZAWA Daizo | Research Institute for Food Science, Kyoto University

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概要

• YONEZAWA Daizoの詳細を見る
• 同名の論文著者
• Research Institute for Food Science, Kyoto Universityの論文著者

関連著者

• YONEZAWA Daizo

  Research Institute for Food Science, Kyoto University

• Matoba Teruyoshi

  Research Institute For Food Science Kyoto University

• KAWAMURA Yukio

  Research Institute for Food Science, Kyoto University

• NISHIMURA Kimio

  Research Institute for Food Science, Kyoto University

• Doi Etsushiro

  Research Institute For Food Science Kyoto University

• KAWAMURA Yukio

  Research Institute for FoodScience, Kyoto University

• YOSHIDA Hozumi

  Food Technical High School of Osaka Prefecture

• KURITA Osamu

  Research Institute for Food Science, Kyoto University

• IGARASHI Susumu

  Research Institute for Food Science, Kyoto University

• NISHIMURA Kimio

  Research Institute for FoodScience, Kyoto University

• NAIR Baboo

  Department of Nutrition, University of Lund

• ÖSTE Richard

  Department of Nutrition, University of Lund

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著作論文

• Changes in Casein and Egg Albumin due to Reactions with Oxidizing Methyl Linoleate in Dehydrated Systems
• Characteristics of Autolysis of Antarctic Krill
• Wheat Flour Proteases and Their Action on Gluten Proteins in Dilute Acetic Acid
• Deterioration of Antarctic Krill Muscle during Freeze Storage
• Effects of Protease Inhibitors on the Autolysis and Protease Activities of Antartic Krill
• An Approach to Assessing the Gastro-intestinal Digestion of Rice and Wheat Proteins: Use of a Model System with Pepsin, Pancreatin and Intracellular Peptidases
• Changes in Molecular Size and Chemical Properties of Gelatin Caused by the Reaction with Oxidizing Methyl Linoleate

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