Esterification of Ovalbumin Depresses the Nutritive Values(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
- 1990-04-23
著者
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TAKAHASHI Takao
Laboratory of Ultrastructure Research, Aichi Cancer Center Research Institute
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Takahashi T
Department Of Sustainable Resource Science Faculty Of Bioresources Mie University
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Tsushida T
National Food Res. Inst. Tsukuba Jpn
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Tsushida Tojiro
National Research Institute Of Vegetables Ornamental Plants And Tea Department Of Tea Processing Tec
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Furuichi Yukio
Laboratory of Nutrition Chemistry, Department of Agricultural Chemistry, Faculty of Bioresources, Mi
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Umekawa Hayato
Laboratory of Nutrition Chemistry, Department of Agricultural Chemistry, Faculty of Bioresources, Mi
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Furuichi Y
Faculty Of Bioresouces Mie University
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Furuichi Yukio
Laboratory Of Nutrition Chemistry Department Of Agricultural Chemistry Faculty Of Bioresources Mie U
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Umekawa H
Mie Univ. Tsu Jpn
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Umekawa Hayato
Department Of Agricultural Chemistry Faculty Of Bioresources Mie University
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Takahashi Takao
Laboratory Of Nutritional Chemistry Department Of Agricultural Chemistry Faculty Of Bioresources Mie
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Takahashi Takao
Laboratory Of Nutrition Chemistry Department Of Agricultural Chemistry Faculty Of Bioresources Mie U
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