SATO Noriko | Department of Agricultural and Biological Chemistry, Nihon University
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Department of Agricultural and Biological Chemistry, Nihon University | 論文
- Quantitative Analysis of Saponins in a Tea-Leaf Extract and Their Antihypercholesterolemic Activity
- FE-P10 Property improvement of rice by the addition of enzymes that are active during cooking(Section IX Food Engineering)
- FE-P9 Mechanism of deamidation of food proteins by cation-exchange resins of the carboxylate type(Section IX Food Engineering)
- Quantitative Analysis of Saponins in a Tea-Leaf Extract and Their Antihypercholesterolemic Activity
- Improvement of Digestibility, Reduction in Allergenicity, and Induction of Oral Tolerance of Wheat Gliadin by Deamidation