日本応用糖質科学会2020年度(第69回)大会・応用糖質科学シンポジウム

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[A] 澱粉

コアタイム:9月10日(木)13:00~15:00

〇Chihiro Honda1, Ryo Katsuta1,2, Ayane Mamiya3, Hitoshi Shindo1,3, Masaru Hosaka1,3, Tomoo Nukada2, Masafumi Tokuoka1,3 (1. Department of Fermentation Science and Technology, Graduate School of Agriculture, Tokyo University of Agriculture, 2. Department of Chemistry for Life Sciences and Agriculture, Faculty of Life Sciences, Tokyo University of Agriculture, 3. Department of Fermentation Science, Faculty of Applied Biosciences, Tokyo University of Agriculture)

〇Makoto Kawaguchi1,2, Akira Fuzioka3, Masahiro Mizuno4, Jun Hosoi5, Atsushi Kiyosawa6, Yoshihiko Amano4 (1. THE UNIVERSITY OF NAGANO Department of Food and Health Science , 2. SHINSHU UNIVERSITY Department of Biomedical Engineering, 3. SHINSHU UNIVERSITY Materials Chemistry, 4. SHINSHU UNIVERSITY Materials Chemistry Faculty of Engineering, 5. A GENERAL SURVEY OF AGRICULTURAL EXPERIMENT STATIONS, 6. NAGANO VEGEYABLE AND ORNEMENYAL CROPS EXPERIMENT STATIONS)

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