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Title: Studies on “kokumi” taste components in soybean seeds : Identification, content determination and efficient extraction
Other Titles: 大豆に含まれるコク味付与成分に関する研究:同定、定量及び効率的な抽出
Authors: Shibata, Masayuki
Author's alias: 柴田, 雅之
Keywords: Soybean
Kokumi taste
γ-glutamyl peptide
Oligosaccharide
Issue Date: 23-Jul-2018
Publisher: Kyoto University
Conferring University: Kyoto University (京都大学)
Degree Level: 新制・論文博士
Degree Discipline: 博士(農学)
Degree Report no.: 乙第13205号
Degree no.: 論農博第2863号
Degree Call no.: 新制||農||1062(附属図書館)
学位論文||H30||N5143(農学部図書室)
Examination Committee members: (主査)教授 松村 康生, 教授 奥本 裕, 教授 丸山 伸之
Provisions of the Ruling of Degree: 学位規則第4条第2項該当
Rights: 許諾条件により本文は2019-07-12に公開
(1)Shibata, M., Hirotsuka, M., Mizutani, Y., Takahashi, H., Kawada, T., Matsumiya, K., Hayashi, Y. & Matsumura, Y. Isolation and characterization of key contributors to the “kokumi” taste in soybean seeds. Biosci. Biotechnol. Biochem. 81 (11), 2168–2177, © 2017 Japan Society for Bioscience, Biotechnology, and Agrochemistry, Tokyo. (2) Shibata, M., Hirotsuka, M., Mizutani, Y., Takahashi, H., Kawada, T., Matsumiya, K., Hayashi, Y. & Matsumura, Y. Diversity of γ- glutamyl peptides and oligosaccharides, the “kokumi” taste enhancers, in seeds from soybean mini core collections., © 2017 Japan Society for Bioscience, Biotechnology, and Agrochemistry, Tokyo..
DOI: 10.14989/doctor.r13205
URI: http://hdl.handle.net/2433/233823
Appears in Collections:Doctoral Dissertation (Agriculture)

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