Occurrence of D-Amino Acids in Fish Sauces and Other Fermented Fish Products
スポンサーリンク
概要
著者
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阿部 宏喜
東京大学大学院農学生命科学研究科
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Abe H
Laboratory Of Marine Biochemistry Graduate School Of Agricultural And Life Sciences The University O
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ABE Hiroki
Laboratory of Marine Biochemistry, Graduate School of Agricultural and Life Sciences, The University
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WATANABE Katsuko
Laboratory of Marine Biochemistry, Graduate School of Agricultural and Life Sciences, The University
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Park Jung-nim
Department Of Aquatic Bioscience Graduate School Of Agricultural And Life Sciences The University Of
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Abe Hiroki
Laboratory Of Marine Biochemistry
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Fujita Eriko
Nationak Institute Of Neuroscience National Center Of Neurology And Psychiatry
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Washio Takuya
Food Research & Development Laboratories Ajinomoto Co. Inc.
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Fukumoto Yuki
Department Of Health And Nutrition Wako Women's University
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PARK Jung-Nim
Laboratory of Marine Biochemistry, Graduate School of Agricultural Life Sciences, The University of
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TANAKA Tadayoshi
Kyoritsu Women's Junior College
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OTSUKA Soichiro
Food Research & Development Laboratories, Ajinomoto Co., Inc.
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SHIMIZU Tetsuji
Food Research & Development Laboratories, Ajinomoto Co., Inc.
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Watanabe K
Department Of Aquatic Bioscience Graduate School Of Agricultural And Life Sciences The University Of
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Otsuka Soichiro
Food Research & Development Laboratories Ajinomoto Co. Inc.
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Shimizu Tetsuji
Food Research & Development Laboratories Ajinomoto Co. Inc.
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Watanabe Katsuko
Laboratory Of Marine Biochemistry Faculty Of Agriculture The University Of Tokyo
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Tanaka Tadayoshi
Kyoritsu Women's Junior College
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- Occurrence of D-Amino Acids in Fish Sauces and Other Fermented Fish Products
- 水生動物のD-アミノ酸
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- Distribution of Free D-Amino Acids in Bivalve Mollusks and the Effects of Physiological Conditions on the Levels of D-and L-Alanine in the Tissues of the Hard Clam, Meretrix lusoria
- Identification of D-Cysteamide in European Flat Oyster
- 十脚目甲殻類における遊離D-アラニンの生理機能