NIR Spectroscopic Study of the Effect of Taste Substances on Lipids
スポンサーリンク
概要
著者
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Matsuno Tetsuya
Ariake National College Of Technology
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CHIBVONGODZE Hardwell
Dept.of Electronic Device Eng.,Grad.School of Information Sci.and Electrical Eng.,Kyushu Univ.
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NAGAMORI Tomomi
Ariake National College of Technology
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Chibvongodze Hardwell
Dept.of Electronic Device Eng. Grad.school Of Information Science And Electrical Eng. Kyushu Univ.
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NAGAMORI Tomomi[et
Ariake National College of Technology
関連論文
- Discrimination between D-and L-Tryptophan Amino Acids Using Resistance Change of a Lipid Membrane
- NIR Spectroscopic Study of the Effect of Taste Substances on Lipids
- Quantitative Expression of Mixed Taste of Amino Acids using Multichannel Taste Sensor (特集 バイオセンサ)