スポンサーリンク
Department of Food Science, Niigata University of Pharmacy and Applied Life Sciences | 論文
- Formation of Green-Blue Compounds in Brassica rapa Root by High Pressure Processing and Subsequent Storage
- Comparative Analyses of Viable Bacterial Counts in Foods and Seawater under Microplate Based Liquid- and Conventional Agar Plate Cultivation: Increased Culturability of Marine Bacteria under Liquid Cultivation
- Critical Slowing Down of Triangular Lattice Spin-3/2 Heisenberg Antiferromagnet Li_7RuO_6 via ^7Li NMR(Condensed matter: electronic structure and electrical, magnetic, and optical properties)
- Comparative Analyses of Viable Bacterial Counts in Foods and Seawater under Microplate Based Liquid- and Conventional Agar Plate Cultivation : Increased Culturability of Marine Bacteria under Liquid Cultivation
- Formation of Green-Blue Compounds in Brassica rapa Root by High Pressure Processing and Subsequent Storage
- Li7RuO6: As a 4d Heisenberg Frustrated Magnet
- Efficient Establishment of Pig Embryonic Fibroblast Cell Lines with Conditional Expression of the Simian Vacuolating Virus 40 Large T Fragment
- Antihypertensive Effect of Boysenberry Seed Polyphenols on Spontaneously Hypertensive Rats and Identification of Orally Absorbable Proanthocyanidins with Vasorelaxant Activity
- Enzymatic Production of γ-Aminobutyric Acid in Soybeans Using High Hydrostatic Pressure and Precursor Feeding