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公益社団法人 日本栄養・食糧学会 | 論文
- フライ,スプレ-用ショ-トニングの安定性について
- Dietary Protein and Cholesterol Metabolism (5):The Effect of Supplement of Lysine, Tryptophan and Methionine on the Cholesterol Level
- 高度不飽和酸の栄養価といわゆる魚油毒の本態
- On the Nitrogen Compound Distribution and Amino Acid Composition of Nonprotein Fraction in the Feces from Germfree and Conventionalized Rats
- Urea Dehydrogenase of Green Algae (II):Preparation of Enzyme Solution from Lyophilized Powder
- The Stability of Thiamine in Enriched Soy-sauce by Cooking
- Influence of some Metalic Ions upon Vitamins in the Food:II Effect of metalic ions on the content of Vitamin C in the radish
- Chemical Characteristics of Some Lignins in Edible Parts of Vegetables and Crops
- A new colour test for protein by diphenylarnine
- Studies on the Utilization of Shortening (Report2):On the Separation of Sand wich Biscuits and the Sand wich Filling Fats
- Effect of Administration of Vitamin and Methionine on the Dark Adaptation, Urinary Sulfate and Creatinine in Adults and Children
- On the Extraction Rate of Tocopherols Using Various Solvents:Approach to the More Rapid Determination of Tocopherols
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- Antioxidant Activity of the Browning Oils:Prepared from D-Glucose and L-Leucine and its Synergism with Tocopherols
- Riboflavin Content of Natto and Bacillus Natto
- Influence of Rancid oil on the Cooking (Part 5):Decomposition of Chlorophyll in Fried Spinach
- Lipids of Algae (Part VI):Separation and Experimental Feeding on Rat of Chlorella Oil
- The Effect of the Fortification of Lysine, Threonine, Methionine, and Tryptophan to the Mixture of Rice and Soy Bean Protein
- Changes in the vitamin metabolism during a year
- Dynamic Aspects of Free Amino Acids in the Blood