Works matching IS 1341027X AND DT 2022 AND VI 69 AND IP 1
Results: 3
ポストカラム誘導体化法を用いた分子量に依存しない ヒアルロン酸の新規定量法の開発
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 1, p. 17, doi. 10.3136/nskkk.69.17
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- Article
機能性糖質1, 5-アンヒドロ-D-フルクトースによる チロシナーゼの阻害と食品褐変抑制への応用
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 1, p. 9, doi. 10.3136/nskkk.69.9
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- Article
ヒト化学感覚受容体の応答評価を指標とする 味と香りの分子設計技術.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2022, v. 69, n. 1, p. 1, doi. 10.3136/nskkk.69.1
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- Article