Search Results - Samejima, Etsuko

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  1. 1
    Effects of Ascorbic Acid on the Formation Process for a Heat-induced Gel of Fish Meat (Kamaboko)

    Effects of Ascorbic Acid on the Formation Process for a Heat-induced Gel of Fish Meat (Kamaboko) by Nishimura, Kimio, Ohishi, Nahoko, Tanaka, Youko, Ohgita, Masayo, Takeuchi, Yasue, Watanabe, Harumi, Gejima, Akiko, Samejima, Etsuko

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    N1-Aminopropylagmatine, a New Polyamine Produced as a Key Intermediate in Polyamine Biosynthesis of an Extreme Thermophile, Thermus thermophilus

    N1-Aminopropylagmatine, a New Polyamine Produced as a Key Intermediate in Polyamine Biosynthesis of an Extreme Thermophile, Thermus thermophilus by Ohnuma, Mio, Terui, Yusuke, Tamakoshi, Masatada, Mitome, Hidemichi, Niitsu, Masaru, Samejima, Keijiro, Kawashima, Etsuko, Oshima, Tairo

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    N super(1)-Aminopropylagmatine, a New Polyamine Produced as a Key Intermediate in Polyamine Biosynthesis of an Extreme Thermophile, Thermus thermophilus

    N super(1)-Aminopropylagmatine, a New Polyamine Produced as a Key Intermediate in Polyamine Biosynthesis of an Extreme Thermophile, Thermus thermophilus by Ohnuma, Mio, Terui, Yusuke, Tamakoshi, Masatada, Mitome, Hidemichi, Niitsu, Masaru, Samejima, Keijiro, Kawashima, Etsuko, Oshima, Tairo

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