Reduction in the IgE reactivity of Pacific mackerel parvalbumin by mutations at Ca^<2+>-binding sites
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概要
- 論文の詳細を見る
- 2008-04-01
著者
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Shiomi K
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Kazuo Shiomi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Shiomi Kazuo
東京海洋大学 食品衛生化学研究室
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Shiomi Kazuo
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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NAGASHIMA Yuji
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Nagashima Y
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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ISHIZAKI Shoichiro
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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TOMURA SATOKO
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Ishizaki Shoichiro
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Ishizaki Shoichiro
Department Of Food Science And Technology Tokyo University Of Fisheries
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Nagashima Yuji
Deparment Of Food Science And Technology Tokyo University Of Fisheries
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Nakao Yoshiki
Nagahama Institute For Biochemical Science Oriental Yeast Co. Ltd.
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Tomura Satoko
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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