STUDIES ON THE AUTOCLAVED PRODUCTS OF POLYURONIDES
スポンサーリンク
概要
著者
関連論文
- STUDIES ON THE UTILIZATION OF GRAPE PART V. COLOR CHANGE OF CONCORD GRAPE JUICE BY VARIOUS TREATMENTS AND STORAGE
- STUDIES ON THE UTILIZATION OF GRAPE PART IV. PRODUCTION OF GRAPE JUICE FOR DRINK (2)
- STUDIES ON THE UTILIZATION OF GRAPE PART III. INVERSION OF SUCROSE BY GRAPE JUICE
- STUDIES ON THE UTILIZATION OF GRAPE PART II. PRODUCTION OF GRAPE JUICE FOR DRlNK
- STUDIES ON THE UTILIZATION OF GRAPE PART I. COMPOSITION OF GRAPE JUICES
- STUDIES ON THE MIRIN (SWEET SAKE) II. FRACTIONATION AND DETERMINATION OF SUGARS IN MIRIN BY CARBON COLUMN CHROMATOGRAPHY
- Formation of 2-Methyl-3,6-dihydroxy-pyridine from Furyl methylketone and Hydroxylamine hydrochloride
- STUDIES ON THE AUTOCLAVED PRODUCTS OF POLYURONIDES
- STUDIES ON THE DIOSPYROS KAKI (JAPANESE PERSIMMON) I. ON THE COMPOSITION OF WHITE POWDER OF THE DRIED DIOSPYROS KAKI
- ACETOLYSIS OF POLYSACCHARIDES IV. ACETOLYSIS AND ACID HYDROLYSIS OF GLUCO-BIOSES
- ACETOLYSIS OF POLYSACCHARIDES III. PREPARATION OF LAMINARIBIOSE FROM PACHYMAN AND LAMINARIN BY ACETOLYSIS
- FORMATION OF 3-HYDROXY-6-BENZYL-PYRIDlNE FROM 5-BENZYL-FURFURAL AND AMMONIUM SULFATE
- STUDIES ON THE DIOSPYROS KAKI (JAPANESE PERSIMMON) II. ON THE TOTAL SUGAR DETERMINATION OF THE SUBSTANCES CONTAINING FRUCTOSE
- REACTION OF FURAN DERIVATIVES WITH AMMONIA
- STUDIES ON THE MIRIN (SWEET SAKE) I. ON THE SUGAR COMPOSITION OF THE MIRIN
- SUGARS IN THE ACID HYDROLYSATES OF POLYSACCHARIDES (Part I) SUGAR COMPOSITION OF SWEET POTATO STARCH HYDROL
- REACTION OF FURAN DERIVATIVES WITH AMMONIA VI. REACTION OF 2-FURYL-ARYLKETONES WITH AMMONIA
- REACTION OF 2-FURYL-PROPYLKETONE WITH AMMONIA
- SUGARS IN THE ACID HYDROLYZATES OF POLYSACCHARIDES PART IV. ISOLATION OF LAMINARIBIOSE FROM HYDROL
- STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCHARIDES IV. ON THE β-LINKED SUGARS IN THE OLIGOSACCHARIDES FRACTION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
- STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCARIDES III. ON THE SUGAR COMPOSITION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
- STUDIES ON THE UNFERMENTABLE SUGARS (VIII) : IDENTIFICATION OF SAKEBIOSE, NIGEROSE AND Y-SUGAR
- ON THE SUGAR COMPOSITION OF SHIRO SHOYU (WHITE SOY SAUCE)
- STUDIES ON HONEY AND POLLEN VI. ON THE SUGAR COMPOSITION OF SEVERAL KINDS OF POLLEN
- STUDIES ON BEER I. ON THE SUGAR COMPOSITION OF BEERS
- STUDIES ON HONEY AND POLLEN V. ON THE SUGAR COMPOSITION OF HONEY (2)
- STUDIES ON HONEY AND POLLEN IV ON THE SUGAR COMPOSITION OF NECTAR AND NECTAR FROM THE STOMACH OF HONEYBEES
- STUDIES ON HONEY AND POLLEN III. ON THE SUGAR COMPOSITION IN THE POLLEN OF TYPHA LA TIFOLIA LINNE
- STUDIES ON NIOIGOME I. ON THE COMPOSITION OF NIOIGOME (PERFUMED RICE)
- STUDIES ON THE UNFERMENTABLE SUGARS (I-III)
- ON THE SUGAR COMPOSITION OF AMASAKE (A SWEET SUGARY LIQUOR MADE FROM RICE).
- FORMATION OF 2-METHYL-3-HYDROXY-PYRIDINE FROM FURYL-METHYLKETONE