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The United Graduate School of Agricultural Sciences, Iwate University | 論文
- Plastid DNA Inheritance of Progenies from Diallel Cross among Related Evergreen Azalea Species Belonging to Series Kaempferia
- Effect of 2-Chloroethyl Phosphonic Acid on Sugar Composition of Cell Wall Polysaccharides in Mungbean Hypocotyls
- Inheritance and Characterization of a Null Allele for Group A Acetyl Saponins found in a Mutant Soybean (Glycine max (L.) Merrill)
- Content of Free D-Ala and D-Glu in Traditional Asian Fermented Seasonings
- Rapid Measurement of Phytate in Raw Soymilk by Mid-infrared Spectroscopy(Food & Nutrition Science)
- Apoptosis Inducement by Plant and Fungus Sphingoid Bases in Human Colon Cancer Cells
- Determinations of Triacylglycerol and Fatty Acid Esters in Potato Pulp Fermented with Lactic Acid-Producing Fungus
- Effects of Growth Temperature on Cerebroside Content and Chemical Composition in Kluyveromyces lactis
- Relationship between Ammonium Nitrogen in Soil Solution and Tiller Number at Early Growth Stage of Rice
- Functional Analysis of MdPI, the PISTILLATA Gene Homologue of Apple, in Arabidopsis
- Sclerotinia trillii, sp. nov., causing a new sclerotinia disease on Trillium in Japan
- Oxidation of Triacylglycerol by Laccase-Mediator Systems
- Synthesis of dihydroxyphenacyl glycosides for biological and medicinal study : β-oxoacteoside from Paulownia tomentosa
- Bambusicolous fungi in Japan (1) : four Phaeosphaeria species
- Effects of Exogenous Mevalonic Acid on Sterol Lipid Classes in Larix kaempferi Callus
- Promotive Effects of the Dietary Organic Germanium Poly-trans-[(2-carboxyethyl) germasesquioxane] (Ge-132) on the Secretion and Antioxidative Activity of Bile in Rodents
- Urobilinogen, as a Bile Pigment Metabolite, Has an Antioxidant Function
- Content of Free D-Ala and D-Glu in Traditional Asian Fermented Seasonings
- Glycogen Synthase Kinase-3β Inhibition of 6-(Methylsulfinyl)hexyl Isothiocyanate Derived from Wasabi (Wasabia japonica Matsum)
- Changes in Soybean Phytate Content as a Result of Field Growing Conditions and Influence on Tofu Texture