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Publications by Makoto Oyaizu
Studies on Products of Browning Reaction. Antioxidative Activities of Products of Browning Reaction Prepared From Glucosamine.
The Japanese Journal of Nutrition and Dietetics
Studies on Fractionation of Lipids From Cultured Sturgeon and Growth and Differenciation of Rat Whole Embryo by Their Lipids.
The Japanese Journal of Nutrition and Dietetics
Related publications
Browning Reaction of Soybean Products (X)
Journal for the Utilization of Agricultural Products
Browning Reaction of Soybean Products (VII)
Journal for the Utilization of Agricultural Products
Studies on Browning Reaction Products From Reducing Sugars and Amino Acids
NIPPON SHOKUHIN KOGYO GAKKAISHI
Studies on Antioxidative Maillard Reaction Products. II. Prevention of Sardine Lipid Oxidation by Antioxidative Maillard Reaction Products Prepared From Fructose-Tryptophan.
Nippon Suisan Gakkaishi
Aquatic Science
Effects of Enzymatic Browning Reaction on the Usability of Tobacco Leaves and Identification of Components of Reaction Products
Scientific Reports
Multidisciplinary
Studies on Browning Mechanisms of Soybean Products. Part III
Journal of the agricultural chemical society of Japan
Studies on Amino-Carbonyl Reaction of Milk Products
Journal of the agricultural chemical society of Japan
Studies on the Browning of Rice Koji (Part 1) Conditions of the Browning
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Analysis on Antibacterial Activities and Volatile Compounds of Maillard Reaction Products Derived From Squid Skin
E3S Web of Conferences
Earth
Energy
Planetary Sciences
Environmental Science
