スポンサーリンク
Department of Food Science and Technology, Tokyo University of Fisheries | 論文
- Solution Properties of Phycocyanin. II. Studies of the Molecular Shape and Size by Using the Shell Model
- Solution properties of phycocyanin. IV. Studies of the self-association equilibrium of phycocyanin in a pH 6.8 solution.
- Solution properties of phycocyanin. V. Studies of the self-association reaction of phycocyanin in a pH 5.4 solution.
- Effect of Lipid on the Compressive Fracture Stress of Concentrated Amorphous Solution in Frozen Foods.
- Solution properties of phycoerythrin. I. Characterization of phycoerythrin.
- An Inverse Numerical Analysis to Predict the Temperature History during Freezing of Foods.
- Role of mammalian target of rapamycin inhibitor in the treatment of metastatic epitherlioid angiomyolipoma : A case report
- The effect of gemcitabine/paclitaxel chemotherapy on the survival of patients with metastatic urothelial cancers