ブロイラーの肉色改善に対するアスタキサンチン含有赤色酵母の給与レベルと給与期間ならびにレシチンとα-トコフェロール添加の影響
松下, 浩一, 小宮, 山恒, 秋葉, 征夫, 佐藤, 幹, 高橋, 和昭, 豊水, 正昭, 恒川, 博, 長尾, 秀則
Published in Nihon Kakin Gakkaishi (2000)
Published in Nihon Kakin Gakkaishi (2000)
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Reaction of 3-ethoxycarbonylindolizine-1,2-dicarboxylic anhydride: Synthesis of 2-acylindolizines and quinones
Miki, Y, Nakamura, N, Yamakawa, R, Hachiken, H, Matsushita, K
Published in Heterocycles (01.10.2000)
Published in Heterocycles (01.10.2000)
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Oxidative rearrangement of pentaalkoxychalcones with phenyliodine(III) bis(trifluoroacetate) (PIFA): synthesis of (+/-)-10-bromopterocarpin and (+/-)-pterocarpin
Miki, Y, Fujita, R, Matsushita, K
Published in Journal of the Chemical Society, Perkin Transactions 1 (1998)
Published in Journal of the Chemical Society, Perkin Transactions 1 (1998)
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Influence of feeding duration and dietary level of Phaffia rhodozyma, a yeast containing high concentrations of astaxanthin, with or without supplementation of lecithin and alpha-tocopherol on meat color development in broiler chickens
Matsushita, K. (Yamanashi-ken. Livestock Experiment Station, Tamaho (Japan)), Komiyama, H, Akiba, Y, Sato, K, Takahashi, K, Toyomizu, M, Tsunekawa, H, Nagao, H
Published in Japanese poultry science (25.11.2000)
Published in Japanese poultry science (25.11.2000)
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