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Inst. Of Environmental Sci. For Human Life Ochanomizu Univ. | 論文
- Anthocyanin Compounds in Japanese Ginger (Zingiber officinale Roscoe) and Their Quantitative Characteristics
- Potent Odorants Characterize the Aroma Quality of Leaves and Stalks in Raw and Boiled Celery
- The Formation Mechanism by Yeast of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in Miso
- Inhibitory Effects of Balsamic Vinegar on LDL Oxidation and Lipid Accumulation in THP-1 Macrophages
- Aliphatic Aldehyde Reductase Activity Related to the Formation of Volatile Alcohols in Vietnamese Coriander Leaves
- Effects of Oxygen Concentration on the Expression of an Antioxidant Gene in HepG2
- Effects of the Amino-Carbonyl Reaction of Ribose and Glycine on the Formation of the 2(or 5)-Ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone Aroma Component Specific to Miso by Halo-Tolerant Yeast