Polymerization of Lysozyme by Reacting with Vaporized Hexanal
スポンサーリンク
概要
著者
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Kato Hiromichi
Department of Agricultural Chemistry, The University of Tokyo
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Kato Hiromichi
Department Of Agricultural Chemistry The University Of Tokyo
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Utsunomiya Nobuko
Department Of Food Science Kyoritsu Women's University
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TASHIRO Yasuhito
Department of Agricultural Chemistry, The University of Tokyo
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OKITANI Akihiro
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
関連論文
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- Inhibition of the Protein Crosslinking in a Maillard Reaction by Aminoguanidine and Semicarbazide(Food & Nutrition)
- Suppression of Cell-cycle Progression during the S Phase of Rat Fibroblasts by 3-Deoxyglucosone, a Maillard Reaction Intermediate
- Novel Imidazolone Compound Formed by the Advanced Maillard Reaction of 3-Deoxyglucosone and Arginine Residues in Proteins
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- Electrophoretical Analysis of Zein and Isolation of Its Components
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- Changes in Lysozyme due to Interaction with Vaporized Hexanal
- Polymerization of Lysozyme by Reacting with Vaporized Hexanal
- Enhancing Effect of IMP on Myosin and Actin Extraction from Porcine Meat
- Volatile Components of Ripe Tomatoes and Their Juices, Purées and Pastes
- Precipitate-forming Reaction of β-(1→4)-D-Glucanase(II) in Malt
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