Antitumoric Potentiality of Enzyme Preparations of Pumpkin Ascorbate Oxidase and Shiitake Mushroom Polyphenol Oxidase
スポンサーリンク
概要
著者
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Omura Hirohisa
Food Chemistry Institute, Faculty of Agriculture, Kyushu University
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Murakami H
Graduate School Of Genetic Resources Technology Kyushu University
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Murakami Hiroki
Laboratory Of Food Chemistry Faculty Of Agriculture Kyushu University
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Tomita Yoshifumi
Laboratory Of Food Chemistry Faculty Of Agriculture Kyushu University
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Tomita Yoshifumi
Food Chemistry Institute Faculty Of Agriculture Kyushu University
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Nakamura Yasuhiko
Food Chemistry Institute Faculty Of Agriculture Kyushu University
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Omura Hirohisa
Food Chemistry Institute Faculty Of Agriculture Kyushu University
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Omura Hirohisa
Laboratory Of Food Chemistry Faculty Of Agriculture Kyushu University
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MURAKAMI Hiroki
Food Science and Technology Institute, 46-09, Kyushu University
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Omura H
Kyushu Univ. Fukuoka Jpn
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Murakami Hiroki
Food Chemistry Institute Faculty Of Agriculture Kyushu University
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