Royal Jelly from Apis cerana japonica and Apis mellifera
スポンサーリンク
概要
- 論文の詳細を見る
The chemical composition and the properties of protein in royal jellies collected from Apis cerana japonica and Apis mellifera were respectively analyzed. A. cerana royal jelly (CRJ) contained more protein and less carbohydrate than A. mellifera royal jelly(MRJ). The water-soluble proteins were analyzed by electrophoresis and immunologically. The major protein components of CRJ and MRJ had different molecular weights, isoelectric points, and immunological characteristics.
- 社団法人日本農芸化学会の論文
- 1996-03-23
著者
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TAKENAKA Tetsuo
Faculty of Agriculture, Tamagawa University
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Takenaka Y
Fermentation And Biotechnology Laboratories Ajinomoto Co. Inc.
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TAKENAKA Yoko
T & T Food Institute
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Takenaka T
T&t Food Inst. Kanagawa Jpn
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Takenaka Tetsuo
Faculty Of Agriculture Tamagawa University
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Takenaka Y
Hiroshima Univ. Hiroshima
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