スポンサーリンク
Department of Food Chemistry, Faculty of Agriculture, Tohoku University | 論文
- Biological Antioxidant Activities of Bromophenols and Certain Other Antioxidants
- Effects of Lipids on the Rheological Properties of Aqueous Soybean Protein Dispersions
- Analysis of the State of Aromatic Amino Acid Residues in Heated Soybean 7S Globulin by Absorption Derivative Spectrophotometry and Spectrofluorimetry
- Effect of Trimethylammonium Residue-containing Compounds on Gel Formation with Heating and Freezing of Soybean Protein
- Natural Occurrence of Decarbamoylsaxitoxin in Tropical Dinoflagellate and Bivalves
- Effect of Alkalic Salts on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems
- Effects of relative humidity on aggregation of soybean 7S and 11S globulins.