Improvement of Thermal Stability of Fish Water Soluble Proteins with Glucose-6-phosphate through the Maillard Reaction
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概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 1998-12-01
著者
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Wahyuni M
東京水産大学食品加工学研究室
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Wahyuni Mita
Department Of Food Science And Technology Tokyo University Of Fisheries
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TANAKA Munehiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Tanaka Masaru
Division Of Applied Biosciences Graduate School Of Agriculture Kyoto University
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ISHIZAKI Shoichiro
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Tanaka Munehiko
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ishizaki Shoichiro
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tanaka M
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ishizaki S
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tanaka Masaru
Field Science Education And Research Center Kyoto University
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