Antioxidative Ability of Chicken Myofibrillar Protein Developed by Glycosylation and Changes in the Solubility and Thermal Stability
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概要
- 論文の詳細を見る
- 2011-02-23
著者
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KATAYAMA Shigeru
Department of Polymer Science and Engineering, Kyoto Institute of Technology
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Saeki Hiroki
Graduate School Of Fisheries Science Hokkaido University
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Nishimura Kimio
Department Of Food And Nutrition Faculty Of Home Economics Kochi Women's University
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Nishimura Kimio
Department Of Food Science And Nutrition Faculty Of Human Life And Science Doshisha Women's Col
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MURAKOSHI Miki
Department of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women's Colleg
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Murakoshi Miki
Department Of Food Science And Nutrition Faculty Of Human Life And Science Doshisha Women's Col
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Katayama Shigeru
Department Of Bioscience And Biotechnology Faculty Of Agriculture Shinshu University
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Nishimura Kimio
Department of Chemistry, Faculty of Science, Konan University
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