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【論文掲載】久城准教授らのグループが、ニガウリの苦味成分の生合成に関わる酵素を解明しました。 へのコメント
https://meiji-agrichem.jp/2020/02/25/%e3%80%90%e8%ab%96%e6%96%87%e6%8e%b2%e8%bc%89%e3%80%91%e4%b9%85%e5%9f%8e%e5%87%86%e6%95%99%e6%8e%88%e3%82%89%e3%81%ae%e3%82%b0%e3%83%ab%e3%83%bc%e3%83%97%e3%81%8c%e3%80%81%e3%83%8b%e3%82%ac%e3%82%a6/
明治大学 農学部農芸化学科の公式サイトTue, 25 Feb 2020 10:08:34 +0000
hourly
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