The Formation Mechanism by Yeast of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in Miso
スポンサーリンク
概要
- 論文の詳細を見る
- 2007-02-23
著者
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SUGAWARA Etsuko
Faculty of Education, Iwate University
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Kubota Kikue
Fac. Of Life Sciences Graduate School Of Humanities And Sciences Ochanomizu Univ.
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Kubota Kikue
Department Of Food Science And Nutrition Ochanomizu University
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Kubota Kikue
Graduate School Of Humanities And Sciences Ochanomizu University
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MORIMITSU Yasujiro
Graduate School of Bioagricutural Sciences, Nagoya University
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Sugawara Etsuko
Faculty Of Education Iwate University
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森光 康次郎
お茶の水女子大学
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森三 康次郎
お茶の水女子大学
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Morimitsu Yasujiro
Lab. Of Food Chemistry Dep. Of Nutrition & Food Sci. Ochanomizu Univ.
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Morimitsu Yasujiro
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka
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Morimitsu Yasujiro
Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka:la
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Morimitsu Yasujiro
Graduate School Of Bioagricutural Sciences Nagoya University
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Morimitsu Y
Department Of Food And Nutritional Sciences Graduate School Of Humanities And Sciences Ochanomizu Un
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Morimitsu Yasujiro
Graduate School Of Humanities And Laboratory Of Food Chemistry Ochanomizu University
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Kubota Kikue
Iwate Industrial Research Institute
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OHATA Motoko
Faculty of Education, Iwate University
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KOHAMA Keiko
Iwate Industrial Research Institute
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Kubota Kikue
Graduate School Of Humanities And Laboratory Of Food Chemistry Ochanomizu University
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Kubota Kikue
Inst. Of Environmental Sci. For Human Life Ochanomizu Univ.
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Ohata Motoko
Faculty Of Education Iwate University
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Morimitsu Yasujiro
Graduate School Of Humanities And Lab. Of Food Chemistry Ochanomizu Univ.
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Morimitsu Yasujiro
Laboratory Of Food Chemistry Faculty Of Humanities And Sciences Ochanomizu University
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Ohta Motoko
Faculty of Education, Iwate University
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