食品の褐變に關する研究 （Ⅰ） : 着色因子としての L-Tryptophan


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食品の褐變に關する研究（Ⅰ） : 着色因子としての L-Tryptophan　

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/11539

Title:	食品の褐變に關する研究（Ⅰ） : 着色因子としての L-Tryptophan
Other Titles:	Studies on the browning of foodstuffs (Ⅰ) : The role of L-tryptohan as coloring factor
Authors:	小幡, 彌太郎¹ Browse this author
Authors:	坂村, 貞雄² Browse this author
Authors(alt):	OBATA, Yataro¹
Authors(alt):	SAKAMURA, Sadao²
Issue Date:	20-Nov-1953
Publisher:	北海道大學農學部
Journal Title:	北海道大學農學部邦文紀要
Volume:	1
Issue:	4
Start Page:	389
End Page:	393
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/11539
Appears in Collections:	北海道大学大学院農学研究院邦文紀要 = Memoirs of the Research Faculty of Agriculture, Hokkaido University > Vol. 1 No. 4

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