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Matsui Toshiro

Kyushu University

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Publication

Featured researches published by Matsui Toshiro.

Archive | 2002

DECOMPOSED COMPOSITION OF ROYAL JELLY BY PROTEASE AND FOOD COMPOSITION CONTAINING THE SAME

Yamada Hideo; Matsui Toshiro; Matsumoto Kiyoshi

Archive | 2000

ANGIOTENSIN CONVERTING ENZYME INHIBITORY PEPTIDE

Osajima Yutaka; Matsui Toshiro

Archive | 2009

SALT-FREE ALCOHOL-FERMENTED SEASONING LIQUID AND METHOD FOR PRODUCING THE SAME

Shimoda Mitsuya; Matsui Toshiro; Noda Yoshiharu; Ueki Tatsuro; Shiraishi Hirotaka; Fukuda Shinichi

Archive | 2000

PEPTIDE INHIBITING ANGIOTENSIN CONVERTING ENZYME

Osajima Yutaka; Matsui Toshiro

Archive | 1994

NEW PEPTIDE, ITS PRODUCTION AND USE THEREOF

Osajima Yutaka; Matsui Toshiro; Osajima Katsuhiro; Seki Eiji

Archive | 2005

METHOD FOR PRODUCING 6-CAFFEOYL SOPHOROSE

Fukui Keiichi; Matsugano Kazusato; Yoshiyama Kayo; Sugita Koichi; Terahara Norihiko; Matsui Toshiro; Matsumoto Kiyoshi

Archive | 2005

CYTOSTATIC AGENT FOR VASCULAR SMOOTH MUSCLE

Osajima Katsuhiro; Matsumoto Kiyoshi; Matsui Toshiro

Archive | 2002

MEDICINAL COMPOSITION INCLUDING PEPTIDE

Yamada Hideo; Matsui Toshiro; Matsumoto Kiyoshi

Archive | 2017

FOOD ADDITIVE FOR PRODUCING FOOD FOR PREVENTING CRANIAL NERVE DISEASE AND/OR IMPROVING BRAIN FUNCTION

Matsui Toshiro; Tanaka Mitsuru; Maebuchi Motohiro; Nakamori Toshihiro; Furuta Hitoshi

Archive | 2015

FOOD ADDITIVE FOR PRODUCTION OF FOOD FOR PREVENTION OF CEREBRAL NERVE DISEASE OR IMPROVEMENT OF CEREBRAL FUNCTION

Matsui Toshiro; Tanaka Mitsuru; Maebuchi Motohiro; Nakamori Toshihiro; Furuta Hitoshi

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Collaboration

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Matsumoto Kiyoshi

Kyushu University

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Osajima Yutaka

Kyushu University

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Shimoda Mitsuya

Kyushu University

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Maebuchi Motohiro

Kyushu University

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下田 満哉

Prefectural University of Hiroshima

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Imaizumi Katsumi

Kyushu University

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Kawasaki Terukazu

Kyushu University

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川崎 晃一

Kyushu University

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松本 清

Kyushu University

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玉屋 圭

Kyushu University

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