NAMKI Mitsuo | Department of Food Science and Technology, Nagoya University
スポンサーリンク
概要
関連著者
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NAMKI Mitsuo
Department of Food Science and Technology, Nagoya University
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Hayashi Tateki
Department Of Food Science & Technology Faculty Of Agriculture Nagoya University
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SHIGETA Akira
Department of Food Science and Technology, Nagoya University
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SU Jeng-De
Department of Food Science & Technology, Faculty of Agriculture, Nagoya University
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Kawakishi Shunro
Department Of Food And Nutrition Sugiyama Jogakuen University
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OSAWA Toshihiko
Department of Applied Biological Science, Nagoya University
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Su Jeng-De
Department of Food Science and Technology, Nagoya University
著作論文
- Antioxidative Flavonoids Isolated from Osbeckia chinensis L.
- Antioxidant Effect of the Reaction Mixture of Dehydroascorbic Acid with Tryptophan
- Isolation and Identification of an Antioxidant Product from the Reaction Mixture of Dehydroascorbic Acid with Tryptophan