A New Method for Producing a Non-heated Jam Sample : The Use of Freeze Concentration and High-pressure Sterilization(Food & Nutrition)

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Enlarged-scale Production of a Low-phenylalanine Peptide Substance as a Foodstuff for Patients with Phenylketonuria
Occurrence of Bound Salt in Freeze-concentrated Soy Sauce
Total Solution Synthesis of Human Epidermal Growth Factor (h-EGF) by the Assembly of Nine Building Blocks
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Enzymatic Modification of Zein to Produce a Non-bitter Peptide Fraction with a Very High Fischer Ratio for Patients with Hepatic Encephalopathy(Food & Nutrition)
High-Pressure Sterilization of Ice Nucleation-active Bacterial Cells(Food & Nutrition)
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A New Method for Producing a Non-heated Jam Sample : The Use of Freeze Concentration and High-pressure Sterilization(Food & Nutrition)
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Production of Low-salt Soy Sauce with Enriched Flavor by Freeze Concentration Using Bacterial Ice Nucleation Activity
Characterization and Sintering of Alkoxy-Derived Vanadium Pentaoxide
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Screening, Isolation, and Identification of Food-originated Compounds Enhancing the Ice-nucleation Activity of Xanthomonas campestris

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