Effect of CO2 Flow Rate on Enzyme Inactivation by Continuous Method with Microbubbles of Supercritical Carbon Dioxide
スポンサーリンク
概要
著者
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Shimoda Mitsuya
Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu Universit
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YOSHIMURA Takashi
Laboratory of Clinical Biochemistry, Tokyo University of Pharmacy and Life Science
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下田 満哉
九州大学大学院農学研究院
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下田 満哉
九州大学大学院農学研究院食品バイオ工学講座
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ISHIKAWA Hiroya
Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresourc
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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Yoshimura Takashi
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
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Hayakawa I
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
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下田 満哉
九大
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Shimoda Mitsuya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
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Yoshimura Takashi
Laboratory Of Animal Physiology And Avian Bioscience Research Center Graduate School Of Bioagricultu
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Ishikawa Hiroya
Laboratory Of Food Analysis Division Of Food Biotechnology Department Of Bioscience And Biotechnolog
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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Yoshimura Takashi
Laboratory Of Animal Physiology Graduate School Of Bioagricultural Sciences Nagoya University
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Yoshimura Takashi
Laboratory Of Animal Physiology
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Ishikawa Hiroya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Graduate School Of Kyushu Universi
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SHIMODA Mitsuya
Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School of Kyushu University
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