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31篇 您的检索式：作者名="OKIYAMA A"

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	题名	作者	年代	出处	被引量
1	Taste enhancements between various amino acid and IMP显示文摘	Kawai M Okiyama A Ueda Y	2002	Chemical Senses2002，27，：	1
2	Polymerization ofseveral proteins by Ca^2+-independent transglutaminase derived from microorganism 显示文摘	Nonaka M Tanaka H Okiyama A	1989	Agric Bioehem1989，53，：	1
3	Taste Enhancements Between Various Amino Acids and IMP显示文摘	Kawai M Okiyama A Ueda Y	2002	Chemical senses2002，27，8：	1
4	Polymerization of several proteins by Ca2~-independent transglutaminase derived from microorganisms显示文摘	Nonaka M Tanaka H Okiyama A	1989	Agricultural and Biological Chemistry1989，53，10：	1
5	Taste enhancements between various amino acids and IMP显示文摘	KAWAI M OKIYAMA A UEDA Y	2002	Chem Senses2002，27，8：	1
6	Polymerization of several proteins by Ca2 + - independent transglutaminase derived from microorganism显示文摘	Nonaka M Tanaka H Okiyama A	1989	Agric Biol Chem1989，53，：	1
7	Polymerization of several proteins by Ca^2 + - independent transglutaminase derived from microorganism显示文摘	Nonaka M Tanaka H Okiyama A	1989	Agric Biol Chem1989，53，：	1
8	polymerization of several proteins by Ca-independent transglufinase derived from microorganism显示文摘	Nonaka M Tanaka H Okiyama A	1989	Agric Biol Chem1989，53，：	1
9	Bacterial eenulose-processing of the gelatinous cellulose for food materia显示文摘	Okiyama A Motoki M Yamanaka S	1993	Food Hydrooddoids1993，6，：	1
10	Polymerization of several proteins by Ca^2+ -independent transglutaminase derived from microorganism显示文摘	Nonaka M Tanaka H Okiyama A	1989	Agric Biol Chem1989，53，：	1
11	Bacterial cellulose- Processing of the gelatinous cellulose for food materials 显示文摘	OKIYAMA A MOTOKI M YAMANAKA S	1993	Food Hydroeolloids1993，6，：	1
12	Taste enhancements between various amino acids and IMP 显示文摘	Kawai M Okiyama A Ueda Y	2002	Chemical Senses2002，27，8：	1
13	Bacterial cellulose two stage fermentation process for cellulose production by Acetobacter aceti 显示文摘	Okiyama A Shirae H Kano H	1992	Food Hydrocolloids1992，6，5：	1
14	Taste enhancements between various amino acids and IMP显示文摘	KAWAI M OKIYAMA A UEDA Y	2002	Chemical Senses2002，27，8：	1
15	application to processed foods显示文摘	Okiyama A Motoki M Yamanaka S Bacterial cellulose Ⅳ	1993	Food Hydrocolloids1993，6，6：	1
16	Polymerization of several proteins by Ca2+-independent transglutaminase derived from microorganisms 显示文摘	Nonaka M Tanaka H Okiyama A	1989	Agricultural and biological chemistry1989，53，10：	1
17	Bacterial Cellulose-processing of the Gelatinous cellulose for Food Material 显示文摘	Okiyama A Motoki M Yamanaka S	1993	Food Hydrocolloids1993，6，：	1
18	Bacterial celluloseprocessing,of the gelatinous cellulose for food materia显示文摘	Okiyama A Motoki M Yamanaka S	1993	Food Hydrocolloids1993，，6：	1
19	Polymerization of several proteins by Ca^2+ independent transglutaminase derived from mieroorganism显示文摘	Nonaka M Tanaka H Okiyama A		Agricultural and Biologieal Chemistry0，53，：	1
20	Polymerization of Several Proteins by Ca^2+ Independent Transglutaminase Derived from Microorganisms 显示文摘	Nonaka M Tanaka H Okiyama A	1989	Agricultural and Biological Chemistry1989，53，10：	1

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