FE-P9 Mechanism of deamidation of food proteins by cation-exchange resins of the carboxylate type(Section IX Food Engineering)

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概要

• 論文の詳細を見る
• 社団法人日本生物工学会の論文

著者

• Sakurai Hiroaki

  Research Center, Nippon Beet Sugar Mfg. Co., Ltd.

• KUMAGAI Hitomi

  Department of Chemistry and Life Science, Nihon University

• KUMAGAI Hitoshi

  Department of Food Science and Nutrition, Kyoritsu Women’s University

• Ikeda Mariko

  Department Of Chemistry And Life Science Nihon University

• AKAO Makoto

  Department of Agricultural and Biological Chemistry, Nihon University

• SAKURAI Hidetoshi

  Department of Agricultural and Biological Chemistry, Nihon University

• Kumagai Hitomi

  Department Of Chemistry And Life Science Nihon University

• Sakurai Hidetoshi

  Department Of Chemistry And Life Science Nihon University

• Akao Makoto

  Nihon University

• Akao Makoto

  Department Of Chemistry And Life Science Nihon University

• Ikeda Mariko

  Department Of Applied Chemistry. Faculty Of Engineering Toyama University

• Sakurai Hidetoshi

  Nihon University

• Sakurai Hidetoshi

  Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University

• Kumagai Hitomi

  Kyoritsu Women's Univ. Tokyo Jpn

• Kumagai Hitom

  Nihon Univ. Tokyo Jpn

• Kumagai Hitomi

  Nihon University

• Kumagai Hitomi

  Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University

• Sakurai H

  Nihon Univ. Fujisawa‐shi Jpn

• Sakurai Hiroaki

  Research Center Nippon Beet Sugar Mfg. Co. Ltd.

• Kumagai Hitoshi

  Department Of Agricultural And Biological Chemistry Nihon University

• Akao Makoto

  Department Of Agricultural And Biological Chemistry Nihon University

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