Noda Hiroko

ID:9000045745909

Department of Food Science and Nutrition, School of Home Life and Environmental Sciences, Mukogawa Women's University (2000年 CiNii収録論文より)

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  • Cultural characteristics of Laetiporus sulphureus, producing an anti-thrombin substance

    Okamura Tokumitsu , Takeno Tomomi , Fukuda Shoko , Mohri Akiko , Noda Hiroko , Iemoto Atsuko , Horie Noboru , Ohsugi Masahiro

    The clotting time for thrombin of the culture broth from Laetiporus sulphureus was more than 44 times that of the control (2% malt extract medium), whereas the culture broths of all other strains exhi …

    The Bulletin of Mukogawa Women's University 48, 65-68, 2000

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