Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Takada, Asami"'
Autor:
Takahama, Kentaro, Takada, Asami, Tada, Shota, Shimizu, Mai, Sayama, Kazutoshi, Kurokawa, Riki, Oyoshi, Takanori
Publikováno v:
In Chemistry & Biology 21 March 2013 20(3):341-350
Autor:
TAKADA, Asami
Publikováno v:
教育論叢. 53:21-36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::296946271c345922b46f13a18d06603e
https://nagoya.repo.nii.ac.jp/records/11057
https://nagoya.repo.nii.ac.jp/records/11057
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 36:375-382_1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7904e177311f8663de17a3ffc9ce9e0a
https://doi.org/10.3358/shokueishi.36.375
https://doi.org/10.3358/shokueishi.36.375
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 35:365-370_1
Allyl isothiocyanate, a main flavoring constituent of wasabi and mustard, is known to have strong antimicrobial activity. A study was made of the vapor pressure changes and the stability under various conditions of this substance as part of a researc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58140fc13ceea774ac5492d20ac6e43b
https://doi.org/10.3358/shokueishi.35.365
https://doi.org/10.3358/shokueishi.35.365
Publikováno v:
Journal of Ethology; Sep1997, Vol. 15 Issue 2, p103-108, 6p
Publikováno v:
Journal of Ethology; September 1997, Vol. 15 Issue: 2 p103-108, 6p