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Structure and biological activities of hydrophobic short chain pyroglutamyl peptides in fermented foods and food protein hydrolysates

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DOI[10.14989/doctor.k22499]to the data of the same series

Structure and biological activities of hydrophobic short chain pyroglutamyl peptides in fermented foods and food protein hydrolysates

Persistent ID (NDL)
info:ndljp/pid/12354347
Material type
博士論文
Author
Shirako, Saki
Publisher
Kyoto University
Publication date
2020-03-23
Material Format
Digital
Capacity, size, etc.
-
Name of awarding university/degree
京都大学,博士(農学),Doctor of Agricultural Science
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元資料の権利情報 : 許諾条件により全文は2022-07-27に公開元資料の権利情報 : 学位規則第9条第2項により要約公開元資料の権利情報 : 許諾条件により要約は2021-03-01に公開

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Digital

Material Type
博士論文
Title
Structure and biological activities of hydrophobic short chain pyroglutamyl peptides in fermented foods and food protein hydrolysates
Author/Editor
Shirako, Saki
Author Heading
Shirako, Saki
Publication, Distribution, etc.
Kyoto University
Publication Date
2020-03-23
Publication Date (W3CDTF)
2020-03-23
Alternative Title
発酵食品及び食品タンパク質加水分解物中に存在する疎水性短鎖ピログルタミルペプチドの構造とその生理機能
Contributor
佐藤, 健司
菅原, 達也
豊原, 治彦
Degree grantor/type
京都大学