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J-GLOBAL ID：201902269378949507
Reference number：19A1005930 エピゲノム変化を指標とする味噌成分の探索と機能解析
NAKAMURA FUMIAKI
About NAKAMURA FUMIAKI
(早稲田大)
, ARAI DAISUKE
About ARAI DAISUKE
(早稲田大)
, OTSUKA SATOSHI
About OTSUKA SATOSHI
(早稲田大)
, KIMURA HIROSHI
About KIMURA HIROSHI
(Tokyo Inst. Technol., Kanagawa, JPN)
, About Tokyo Inst. Technol., Kanagawa, JPN
SHIOTA KUNIO
About SHIOTA KUNIO
(早稲田大)
, NAKAO YOICHI
About NAKAO YOICHI
(早稲田大)
Material：
中央味噌研究所研究報告
(Report of Central Miso Research Institute)
About 中央味噌研究所研究報告
Issue： 40 Page： 57-60 Publication year： Mar. 30, 2019
JST Material Number： Y0633A ISSN： 0289-8942 Document type： Article
Article type： 短報 Country of issue： Japan (JPN) Language： JAPANESE (JA)
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*miso
,...
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JST classification (3)：
JST classification
Category name(code) classified by JST.
Food chemistry,nutritional value
Category name(code) classified by JST.
(FJ01020J)
, Fermented seasonings
About Food chemistry,nutritional value
(FK04030S)
, Structure and chemistry of genes
About Fermented seasonings
(EC02020U)
About Structure and chemistry of genes
Substance index (1)：
Substance index
Chemical Substance indexed to the Article.
Chemical Substance indexed to the Article.
Ethyl ferulate
About Ethyl ferulate
Reference (4)：
Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
Keywords automatically extracted from the title.
エピゲノム
, About エピゲノム
指標
, About 指標
味噌
, About 味噌
探索
, About 探索
機能解析
About 機能解析
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