¥¡¼¥ï¡¼¥É:High pressure ¤Î¸¡º÷·ë²Ì / 1 1 - 2 / 2 <<< 1 >>> / 1 1 - 2 / 2 <<< 1 >>> 2D2am09 2026/03/10 10:48 D2 ¸º±öµûÆù¤¹¤ê¿È¤Î¥²¥ë²½¤ËµÚ¤Ü¤¹¹â°µ½èÍý¤Î±Æ¶Á Effect of High-Pressure Processing on the gelation of reduced-salt surimi ¡û´äÀ¥ Íý»Ò1¡¢üâÅÄ ²Æ²Â2¡¢ÀÖß· δ»Ö1¡¢À¾³¤ ÍýÇ·1 ¡ûRiko IWASE1, Natsuka TAKADA2, Takashi AKAZAWA1, Tadayuki NISHIUMI1 1¿·³ãÂç³Ø±¡¼«Á³¡¢2°ìÀµ³÷ËÈ 1Niigata Univ., 2ichimasa Inc. 2S1am02 2026/03/10 09:12 S1 ¥È¥ó¥Í¥ë·¿»é¼ÁÍ¢Á÷ÂÎCsf1¤¬À©¸æ¤¹¤ë½Ð²ê¹ÚÊì¤Î»é¼ÁÍ¢Á÷¤È¹â°µ¡¦Äã²¹Áý¿£ Csf1-mediated lipid transport and adaptation of budding yeast to high pressure and low temperature ¡ûÎëÌÚ Íº²ð¡¢»°²¬ ůÀ¸¡¢Ë¾·î µ®Çî¡¢°¤Éô ʸ²÷ ¡ûYusuke SUZUKI, Tetsuo MIOKA, Takahiro MOCHIZUKI, Fumiyoshi ABE ÀÄ»³³Ø±¡Â硦Íý¹© Aoyama Gakuin Univ. / 1 1 - 2 / 2 <<< 1 >>> / 1 1 - 2 / 2 <<< 1 >>>