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Department of Food Science, Faculty of Living Science, Kyoto Prefectural University | 論文
- Preservability and Utilization of Powdered α-Linolenic Acid with Egg White
- Oxidative Stability of Sardine Oil Embedded in Spray-dried Egg White Powder and Its Use for n-3 Unsaturated Fatty Acid Fortification of Cookies
- Antioxidant Effects of Wheat Gliadin and Hen's Egg White in Powder Model Systems: Protection against Oxidative Deterioration of Safflower Oil and Sardine Oil(Food & Nutrition)
- Nutritional Significance of a Rice Bran Concentrate with Trypsin Inhibitor Activity
- PURIFICATION AND CHARACTERIZATION OF A TRYPSIN INHIBITOR FROM RICE BRAN
- Stability and Specificity of Rice Bran Trypsin Inhibitor
- AN IMPROVED METHOD FOR THE PURIFICATION OF EGGPLANT TRYPSIN INHIBITOR
- SEVERAL PROPERTIES OF THE PARTIALLY PURIFIED PROTEINASE INHIBITOR IN EGGPLANT EXOCRP
- OCCURRENCE OF A TRYPSIN INHIBITOR IN EGGPLANT EXOCARPS
- Isolation of Protein Inhibitors of Papain, Trypsin, and α-Amylase in the Grain of Foxtail Millet
- Determination of S-Methylmethionine, Vitamin U, in Various Teas
- Simultaneous Determination of S-Methylmethionine, Vitamin U and Free Amino Acids in Extracts of Green Tea with an HPLC-Amino Acid Analyzer