スポンサーリンク
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto Prefectural University | 論文
- Heat-induced Complex Formation between κ-Casein and α-Lactalbumin
- Determination of nutritional efficiency of selenium contained in processed skipjack meat by comparison with selenite.
- Inhibitory Specificity against Various Trypsins and Stability of Ovomucoid from Japanese Quail Egg White.
- Effect of Carbohydrate Moiety of κ-Casein on the Complex Formation with β-Lactoglobulin
- Rapid Purification of Streptomyces griseus Trypsin by Immobilized Rice Bran Trypsin Inhibitor