Properties of Water-soluble Proteins from Cabbage(Biological Chemistry)

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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
• 1988-04-23

著者

• Azuma J

  Kyoto Univ. Kyoto Jpn

• 東 順一

  京大

• 東 順一

  京大・農

• Azuma Jun-ichi

  Faculty Of Agriculture Kyoto University

• KOSHIJIMA Tetsuo

  Section of Wood Chemistry, Wood Research Institute, Kyoto University

• KIDO Shoko

  Department of Food and Nutrition, Kyoto Women's University

• Koshijima Tetsuo

  Section Of Wood Chemistry Wood Research Institute Kyoto University

• Kido S

  Kyoto Women's Univ. Kyoto Jpn

• Kido Shoko

  Department Of Food And Nutrition Kyoto Women's University

• Koshijima T

  Kinki Univ. Nara Jpn

• Azuma J

  Kyoto Univ.

• Yasufuku Hideko

  Department of Food Science, Faculty of Home Economics, Kyoto Women's University

• AZUMA Jun-ichi

  Section of Wood Chemistry, Wood Research Institute, Kyoto University

• Yasufuku Hideko

  Department Of Food Science Faculty Of Home Economics Kyoto Women's University

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