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Department of Food Chemistry and Technology, National Fisheries University | 論文
- Antioxidative Activity of Philippine Salt-Fermented Shrimp and Variation of Its Constituents during Fermentation
- リノレン酸メチルの自動酸化中におけるトリプシン阻害および促進物質の同時発現--トリプシン阻害物質の確認
- A Method of Screening for Antioxidants Using Liver Cell Membranes Prepared from Tilapia Oreochromis niloticus
- Quantitative Anhydrous Mercaptolysis of Algal Galactans Followed by HPLC of Component Sugars
- Elevation of lipid peroxide level and production of hydroxy lipids in cultured Hepa-T1 cells by oxidative stressors
- Accumulation of Fatty Acids in Chaetoceros gracilis (Bacillariophyceae) during Stationary Growth Phase
- Eatimation of Protein Content in Marine Microalgae Using the Lowry Method
- Possible involvement of cyclic AMP as an inhibitory regulator in thrombocyte aggregation induced by collagen in carp Cyprinus carpio
- Virucidal effect of singlet oxygen on penaeid white spot syndrome virus
- Lipid Peroxide Levels in Tissues of Live Fish
- Characterization of Skipjack Liver Alcohol Dehydrogenase-1 as Isozyme
- Thermophile-fermented compost as a possible scavenging feed additive to prevent peroxidation(BREWING AND FOOD TECHNOLOGY)