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Department Of Orthopaedics Tokai University School Of Medicine | 論文
- Emulsifying Properties of Protein-Polysaccharide Complexes and Hybrids(Food & Nutrition)
- Inhibition by Ovomacroglobulin of Pepsin and Rennin(Biological Chemistry)
- The Role of Sialic Acid in the Functional Properties of Ovomucin(Food & Nutrition)
- Heat-induced Aggregation of Pepsin-treated Ovalbumin(Foof & Nutrition)
- Characterization of Linear Poly(N-isopropylacrylamide) and Cloud Points in its Aqueous Solutions
- Clinical significance of serum total bile acids and indocyanine green test for the estimation of plasma free etoposide ratio in anicteric hepatocellular carcinoma patients
- Minimally invasive uncemented total hip arthroplasty through an anterolateral approach with a shorter skin incision
- Functional Protein-Polysaccharide Conjugate Prepared by Controlled Dry-heating of Ovalbumin-Dextran Mixtures(Food & Nutrition)
- 小児血液腫瘍性疾患におけるイトラコナゾール内用液による深在性真菌感染症予防の検討