- 愭惗偺徯夘 -
柤慜丂廙栘丂弤巕丂愭惗
嵟嬤偺庡梫側嬈愌
榑暥
怴婯挷棟惈傪帩偮怘昳偺奐敪亅摿偵僾儘僥傾乕僛偲偦偺慾奞嵻傪梡偄偨尋媶亅
- Purification and characterization of a neutral protease that contributes to the unique flavor and texture of Tofu-misozuke., J. Food Biochem.,(1997).
- Inhibiting the activity of actinidin by oryzacystatin for the application of fresh kiwifruit to gelatin-based food.,
J. Food Biochem., (1996).
- 嵶嬠偺昘妀僞儞僷僋幙偺椻搥僷儞惗抧傊偺揔梡,擔杮怘昳壢妛岺妛夛帍(1996).
- 摛晠枴慩捫偗偺弉惉夁掱偵偍偗傞僞儞僷僋幙偺暘夝,擔杮怘昳壢妛岺妛夛帍(1996).
- Modulating the conditioning of meat by the use of oryzacystatin,a cysteine proteinase inhibitor of rice seed origin.,
J. Food Biochem., (1991).
強懏妛夛
- 擔杮壠惌妛夛
- 擔杮擾寍壔妛夛
- 擔杮挷棟壢妛夛
- 擔杮怘昳壔妛岺妛夛
