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Yoshimi Watanabe
Yoshimi Watanabe
Hiroshima Jogakuin University
Enzyme
Food science
Bacteria
Biology
food hygiene
2
Papers
6
Citations
0
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Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt
2013
Food Science and Technology Research
Yoshimi Watanabe
Kazuyasu Murakami
Koji Sakamoto
Tomoko Fujiwara
Akihiro Tai
Norio Muto
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Citations (5)
Change in Number of Bacteria while Cooking Boiled Vegetables in Broth Subjected to Enzyme-Infusion
2012
Journal of home economics
Kazuyasu Murakami
Yoshimi Watanabe
Rie Ishiguro
Aiko Matsubara
Maki Ooishi
Mika Teranishi
Rin Maeda
Sayaka Nakatsu
Koji Sakamoto
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Citations (1)
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