Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2005
Session ID : 2D-a2
Conference information

Host: The Japan Society of Cookery Science

Oral
Investigation of the increasing procedure of gamma-aminobutyric acid (GABA) using the enzyme in potato tuber
*Toshinori Noguchi, Kazuya Nakamura, Tetsuya Ohshiro, Hidenori Koga
Author information
Keywords: potato, gamma-aminobutyric acid, GABA, amino acid
CONFERENCE PROCEEDINGS FREE ACCESS

Details
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Abstract

[in Japanese]

Content from these authors
© 2005 The Japan Society of Cookery Science
Previous article Next article
Favorites & Alerts

Recently viewed articles
Share this page
feedback
 Top