Structure of the Precursor of a Brown Compound Produced by Heating (-)-Epicatechin with L-Alanine(Food & Nutrition)
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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
- 1987-12-23
著者
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Kato Hiromichi
Department Of Agricultural Chemistry The University Of Tokyo
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YAGI Akihito
Department of Agricultural Chemistry, Shizuoka University
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Yagi Akihito
Department Of Agricultural Chemistry Shizuoka University
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Sakata Kanzo
Department Of Agricultural Chemistry Shizuoka University
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Anan Toyomasa
Department Of Tea Processing Technology National Research Institute Of Vegetables Ornamental Plants
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Kato Hiromichi
Department Of Agricultural Chemsitry The University Of Tokyo
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