Studies on the Chemostructural and Functional Properties of Sphingolipids as Food Components

Kyoto University (京都大学) === 0048 === 新制・課程博士 === 博士(農学) === 甲第16902号 === 農博第1918号 === 新制||農||998(附属図書館) === 学位論文||H24||N4663(農学部図書室) === 29577 === 京都大学大学院農学研究科応用生物科学専攻 === (主査)教授平田孝, 教授左子芳彦, 教授松井徹 === 学位規則第4条第1項該当...

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Bibliographic Details
Main Author:	Duan, Jingjing
Other Authors:	平田, 孝
Format:	Others
Language:	English
Published:	Kyoto University 2012
Subjects:	610
Online Access:	http://hdl.handle.net/2433/157693

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spelling	ndltd-kyoto-u.ac.jp-oai-repository.kulib.kyoto-u.ac.jp-2433-1576932017-08-08T03:51:32Z Studies on the Chemostructural and Functional Properties of Sphingolipids as Food Components 食品成分としてのスフィンゴ脂質の化学構造的及び機能的特性に関する研究 Duan, Jingjing 平田, 孝左子, 芳彦松井, 徹段, 晶晶ダン, ショウショウ 610 Kyoto University (京都大学) 0048 新制・課程博士博士(農学) 甲第16902号農博第1918号新制\|\|農\|\|998(附属図書館) 学位論文\|\|H24\|\|N4663(農学部図書室) 29577 京都大学大学院農学研究科応用生物科学専攻 (主査)教授平田孝, 教授左子芳彦, 教授松井徹学位規則第4条第1項該当 2012-07-05T06:21:36Z 2012-07-05T06:21:36Z 2012-03-26 2012-03-26 DAM Thesis or Dissertation http://hdl.handle.net/2433/157693 eng application/pdf Kyoto University 京都大学
collection	NDLTD
language	English
format	Others
sources	NDLTD
topic	610
spellingShingle	610 Duan, Jingjing Studies on the Chemostructural and Functional Properties of Sphingolipids as Food Components
description	Kyoto University (京都大学) === 0048 === 新制・課程博士 === 博士(農学) === 甲第16902号 === 農博第1918号 === 新制\|\|農\|\|998(附属図書館) === 学位論文\|\|H24\|\|N4663(農学部図書室) === 29577 === 京都大学大学院農学研究科応用生物科学専攻 === (主査)教授平田孝, 教授左子芳彦, 教授松井徹 === 学位規則第4条第1項該当
author2	平田, 孝
author_facet	平田, 孝 Duan, Jingjing
author	Duan, Jingjing
author_sort	Duan, Jingjing
title	Studies on the Chemostructural and Functional Properties of Sphingolipids as Food Components
title_short	Studies on the Chemostructural and Functional Properties of Sphingolipids as Food Components
title_full	Studies on the Chemostructural and Functional Properties of Sphingolipids as Food Components
title_fullStr	Studies on the Chemostructural and Functional Properties of Sphingolipids as Food Components
title_full_unstemmed	Studies on the Chemostructural and Functional Properties of Sphingolipids as Food Components
title_sort	studies on the chemostructural and functional properties of sphingolipids as food components
publisher	Kyoto University
publishDate	2012
url	http://hdl.handle.net/2433/157693
work_keys_str_mv	AT duanjingjing studiesonthechemostructuralandfunctionalpropertiesofsphingolipidsasfoodcomponents AT duanjingjing shípǐnchéngfēntoshitenosufingozhīzhìnohuàxuégòuzàodejíbijīnéngdetèxìngniguānsuruyánjiū
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Studies on the Chemostructural and Functional Properties of Sphingolipids as Food Components

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