電場で作物の発芽を制御できる!--続「浅川効果」
Published in 科学朝日 • Aug 1, 1985
Authors:
勇吉 浅川
Abstract
During food processing and storage, proteins are sensitive to oxidative modification, changing the structural characteristics and functional properties. Recently, the impact of dietary protein oxidation on body health has drawn increasing attention. However, few reviews summarized and highlighted th...
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