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Department Of Food And Nutritional Sciences Graduate School Of Humanities And Sciences Ochanomizu University | 論文
- Anthocyanin Compounds in Japanese Ginger (Zingiber officinale Roscoe) and Their Quantitative Characteristics
- Aroma Compounds in the Leaves of Japanese Pepper (Zanthoxylum piperium DC) and Their Formation from Glycosides
- Identification and Antimicrobial Activity of the Volatile Flavor Constituents from Scorodocarpus borneensis Becc
- Shogaols from Zingiber officinale as Promising Antifouling Agents(Organic Chemistry)
- Galangal Pungent Component, 1'-Acetoxychavicol Acetate, Activates TRPA1
- Aliphatic Aldehyde Reductase Activity Related to the Formation of Volatile Alcohols in Vietnamese Coriander Leaves
- Aroma Constituents and Enzyme Activities of Japanese Long Coriander Leaves (Culantro, Eryngium foetidum L.)
- Aroma Constituents and Enzyme Activities of Japanese Long Coriander Leaves (Culantro, Eryngium foetidum L.)