TAKAHASHI Naofumi

ID:9000253151290

Department of Food Science and Technolgy, Faculty of Agriculture, Kyoto University (1979年 CiNii収録論文より)

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Enzymatic improvement of food flavor. III. Oxidation of the soybean protein-bound aldehyde by aldehyde dehydrogenase.:III. Oxidation of the Soybean Protein-Bound Aldehyde by Aldehyde Dehydrogenase

CHIBA Hideo , TAKAHASHI Naofumi , KITABATAKI Noriko , SASAKI Ryuzo

Defatted soybean extract was fractionated into protein fractions and low molecular weight fractions with gel filtration. NAD-dependent aldehyde dehydrogenase from bovine liver mitochondria and from ye …

Agricultural and Biological Chemistry 43(9), 1891-1897, 1979

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Agricultural and Biological Chemistry