Takase Koji TAKASE Koji


Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University (2010年 CiNii収録論文より)

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  • Degradation Kinetics of Branched-Chain Amino Acids in Subcritical Water

    KOBAYASHI Takashi , TAKASE Koji , ADACHI Shuji

    The degradation of branched-chain amino acids (valine, leucine, and isoleucine) in subcritical water was measured from 290 °C to 330 °C. The degradation process at any temperature obeyed first …

    Bioscience, Biotechnology, and Biochemistry 74(3), 649-651, 2010-03-23

    IR  J-STAGE  References (10) Cited by (1)

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