Improvement of the Flavor of Canned Satsuma Mandarin with the Essence
スポンサーリンク
概要
大阪府立大学生物資源開発センタ- | 論文
- Paralytic alkaloids from Erythrina subumbrans(Leguminosae)
- Purification and Characterization of Cellulases(CBH I and EGL 1) Produced by Thermophilic Microorganism Streptomyces sp. M23
- Isolation of a Cellulolytic Thermophilic Microorganism and Some Properties of the Produced Cellulase
- Characterization of vitamin B12 in an edible green laver (Entromopha prolifera)
- Re-determination of flower betaxanthins in Portulaca grandiflora