Effect of the Number of Phosphate Groups on the Cross-linking of Casein by Colloidal Calcium Phosphate
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概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1992-11-23
著者
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AOKI Takayoshi
Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University
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Aoki Takayoshi
Department Of Biochemical Science And Technology Faculty Of Agriculture Kagoshima University
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Aoki Takayoshi
Department Of Animal Science Faculty Of Agriculture Kagoshima University
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KAKO Yoshitaka
Department of Animal Science, Faculty of Agriculture, Kagoshima University
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Kako Y
Department Of Biochemical Science And Technology Faculty Of Agriculture Kagoshima University
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Kako Yoshitaka
Department Of Animal Science Faculty Of Agriculture Kagoshima University
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UMEDA Taketoshi
Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University
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Umeda Taketoshi
Department Of Biochemical Science And Technology Faculty Of Agriculture Kagoshima University
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- Effects of humidity-stabilizing sheets on the quality of bigeye tuna meat (Thunnus obesus) during refrigerated storage
- Effect of the Number of Phosphate Groups on the Cross-linking of Casein by Colloidal Calcium Phosphate
- Contribution of Disulfide Bonds to the Characteristics of Casein Micelles
- Relation between Colloidal Calcium Phosphate Cross-linkage and Release of β-Casein from Bovine Casein Micelles on Cooling(Food & Nutrition)
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- A FUNDAMENTAL STUDY ON THE RELATIONSHIP BETWEEN COLOR AND MECHANICAL CHARACTERISTICS OF CEMENT MORTAR
- Preparation and Characterization of Micellar Calcium Phosphate-Casein Phosphopeptide Complex
- A Novel Type of Milk Calcium Has Higher Calcium Bioavailability Compared with the Hydroxyapatite Type of Milk Calcium.
- Effect of Formaldehyde on the Heat Stability of Concentrated Milk and the Formation of Soluble Casein