Effect of Treatment with Supercritical Carbon Dioxide on Enzymatic Activity(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
• 1987-02-23

著者

• Kamihira M

  Department Of Biotechnology School Of Engineering Nagoya University

• Kamihira Masamichi

  Nagoya University:(present Office)kyushu University

• Kamihira Masamichi

  名古屋大学 工学研究科生物機能工学

• Kamihira Masamichi

  Department Of Biotechnology Graduate School Of Engineering Nagoya University

• KOBAYASHI Takeshi

  Department of Electrical Engineering, Faculty of Engineering Science, Osaka University

• Kamihira Masamichi

  Department Of Chemical Engineering Faculty Of Engineering Nagoya University

• Taniguchi Masayuki

  Department of Materials Science and Technology, Niigata University

• Taniguchi M

  Fac. Engineering Niigata Jpn

• Taniguchi M

  Department Of Material Science And Technology Faculty Of Engineering

• Taiyouji Mayumi

  Gaduate School Of Science And Technology Niigata University:food Research Center Niigata Agricultura

• Taniguchi Masayuki

  Department Of Materials Science And Technology Niigata University

• Kobayashi Takeshi

  Department Of Biological Chemistry College Of Bioscience And Biotechnology Chubu University

• Tanaka Mitsuo

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Taniguchi Masayuki

  Department Of Cardiology Jikei University School Of Medicine Daisan Hospital

• Takahashi Masafumi

  Department of Materials Science and Technology, Niigata University

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