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"TSUJITANI, Tomoko"
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"TSUJITANI, Tomoko"
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CHANGES IN PECTIC POLYSACCHARIDES OF CELL-WALL PREPARATION FROM CHINESE QUINCE FRUIT DURING HEAT TREATMENT
by
HAMAUZU, YASUNORI
,
TSUJITANI
,
TOMOKO
Published in
Journal of food biochemistry
(01.06.2013)
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Evaluation of the Suppressive Effect on Bitter Taste of Gluconate
by
NARUKAWA, Masataka
,
TSUJITANI
,
Tomoko
,
UENO, Yusuke
,
NAKANO-OOKA, Kaori
,
MIYAMOTO-KOKUBO, Nari
,
SAWANO, Shoko
,
HAYASHI, Yukako
Published in
Bioscience, biotechnology, and biochemistry
(2012)
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CHANGES IN PECTIC POLYSACCHARIDES OF CELL-WALL PREPARATION FROM CHINESE QUINCE FRUIT DURING HEAT TREATMENT: HEAT DECOMPOSITION OF PROTOPECTIN IN CHINESE QUINCE FRUIT
by
HAMAUZU, YASUNORI
,
TSUJITANI
,
TOMOKO
Published in
Journal of food biochemistry
(01.06.2013)
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数種果実の細胞壁構成成分の特徴と食品機能性
by
水野, 由加里
,
辻谷, 知子
,
濵渦, 康範
Published in
Engeigaku kenkyuu
(2010)
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Characteristics and food function of cell wall components in some fruits
by
Mizuno, Y., Shinshu Univ., Minamiminowa, Nagano (Japan)
,
Tsujitani, T
,
Hamauzu, Y
Published in
Engeigaku kenkyuu
(2010)
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