Polyamine Content of Ordinary Foodstuffs and Various Fermented Foods
スポンサーリンク
概要
- 論文の詳細を見る
Soybeans, tea leaves, and mushrooms were conspicuously rich in spermidine, while oranges contained a large amount of putrescine. Among the fermented foods, soy sauces were rich in putrescine and histamine, while Japanese sake contained plenty of agmatine. These polyamines are thought to be produced from amino acids during fermentation with amino acid decarboxylases formed by the microorganisms.
- 社団法人日本農芸化学会の論文
- 1997-09-23
著者
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Koizumi Yukimichi
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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Okamoto Aki
Department Of Food And Nutrition Faculty Of Science Of Living Osaka City University
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Kawamura Yukio
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Kawamura Y
Akita Res. Inst. Food And Brewing (arif) Akita
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Kawamura Y
National Food Res. Inst. Ibaraki Jpn
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UDAKA SHIGEZO
Department of Fermentation Sciences, Tokyo University of Agriculture
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Okamoto Akiko
Department of Urology, Hirosaki University Graduate School of Medicine
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Kashima Y
National Inst. Of Advanced Industrial Sci. And Technol. (aist Kansai) Osaka Jpn
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Koizumi Y
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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YANAGIDA Fujiharu
Department of Fermentation Science, Tokyo University of Agriculture
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Yanagida Fujiharu
Department Of Fermentation Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Udaka S
Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Udaka Shigezo
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Koizumi Yukimichi
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Koizumi Y
Kyoto Univ. Kyoto Jpn
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SUGI Eriko
Department of Brewing and Fermentation, Tokyo University of Agriculture
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Okamoto Akiko
Department Of Organic And Polymer Materials Chemistry Tokyo University Of Agriculture And Technology
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Sugi Eriko
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Udaka Shigezo
Dept. Of Food Science And Technology Faculty Of Agriculture Nagoya University
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Okamoto Akiko
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Okamoto Akiko
Department of Allergy and Rheumatology, Graduate School of Medicine, the University of Tokyo
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YANAGIDA Fujiharu
Department of Brewing and Fermentation, Tokyo University of Agriculture
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