»á̾:ÇðÌÚ¾æ³È ¤Î¸¡º÷·ë²Ì / 1 1 - 3 / 3 <<< 1 >>> / 1 1 - 3 / 3 <<< 1 >>> 2E05-15 2021/03/19 11:00 ¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à E ¥Á¡¼¥ºÃæ¤Î´Ä¾õ¥¸¥Ú¥×¥Á¥ÉÀ¸À®¤ËÂФ¹¤ë½ÏÀ®¹©Äø¤Î±Æ¶Á The effect of ripening process on cyclic dipeptide formation in cheese ¡ûÂçÄÍ Í´µ¨1¡¢ºåÃÏ ËþÈÁ1¡¢ÇðÌÚ ¾æ³È1¡¢Åç¼ ÃÒ»Ò1¡¢¼õÅÄ ¹ÀÇ·2 ¡ûYuuki Otsuka1, Michio Sakaji1, Takehiro Kashiwagi1, Tomoko Shimamura1, Hiroyuki Ukeda2 1¹âÃÎÂ硦ÇÀ¡¢2¹âÃÎÂ硦ÃÏ°èÁϤ¥» 1Faculty of Agriculture and Marine Science, Kochi University, 2Center for Regional Sustainability and Innovation, Kochi University 2F04-11 2021/03/19 10:30 ¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à F ¹âÃθ©»º¥ß¥½¥Ï¥® (Lythrum anceps)¤Ë´Þ¤Þ¤ì¤ë¥ê¥Ñ¡¼¥¼Á˳²³èÀʪ¼Á¤ÎñΥ¤ÈƱÄê Isolation and identification of the lipase inhibitors in Misohagi (Lythrum anceps) from Kochi Prefecture. ¡ûÌøÅÄ ·Êμ1¡¢ÇðÌÚ ¾æ³È1¡¢ÎëÌÚ Âç¿Ê2¡¢²¬ùõ ͳ²Â3¡¢¶â ů»Ë1¡¢ÀîËÌ ¹Àµ×2¡¢¼Ä¸¶ ®ÅÔ3¡¢ÅÏî´ ¹À¹¬4¡¢¿å¾å ¸µ5 ¡ûKeisuke YANAGIDA1, Takehiro KASHIWAGI1, Osamu SUZUKI2, Yuka OKAZAKI3, Chul-sa KIM1, Hirohisa KAWAKITA2, Hayato SHINOHARA3, Hiroyuki WATANABE4, Hajime MIZUKAMI5 1¹âÃÎÂçÇÀ¡¢2¹âÃθ©³¤Íο¼Áؿ带µæ½ê¡¢3¹âÃθ©¹©¶Èµ»½Ñ¥»¥ó¥¿¡¼¡¢4¹âÃθ©Î©Âç·ò±É¡¢5¹âÃθ©Î©ËÒÌʪ±à 1Kochi Univ., 2Kochi Prefectural Ocean deep sea water research institute, 3Industrial Technology Center of Kochi Prefecture, 4Univ. of Kochi, 5The Kochi Prefectural Makino Botanical Garden 3E06-19 2021/03/20 13:00 ¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à E ÆüËܤÎÅÁÅýŪ¸åȯ¹ÚÃ㡤¸ëÀÐÃã¤ÎÆÃħŪ¤ÊÌ£¤Î²òÌÀ Elucidation of characteristic taste of Goishi tea, traditional post fermented tea in Japan ¡ûºåÃÏ ËþÈÁ¡¢ÂçÄÍ Í´µ¨¡¢ÇðÌÚ ¾æ³È¡¢Åç¼ ÃÒ»Ò¡¢¼õÅÄ ¹ÀÇ· ¡ûMichio SAKAJI, Yuuki OTSUKA, Takehiro KASHIWAGI, Tomoko SHIMAMURA, Hiroyuki UKEDA ¹âÃÎÂç³Ø Kochi Univ. / 1 1 - 3 / 3 <<< 1 >>> / 1 1 - 3 / 3 <<< 1 >>>