Method for quantifying citrulline, oxidoreductase for quantification, composition for quantification, kit for quantification, and method for evaluating activity of peptidylarginine deiminase
WO2021039611A1
Method for measuring pentosidine and measurement kit
JP2020178680A
Method for producing enzymatically decomposed seasoning liquid
JP2020174664A
Seasoning agent for cooking by microwave oven, food product, vegetable odor-suppressing agent, and cooking method
WO2020196708A1
Method for modifying substrate specificity of glucose dehydrogenase and agent for modifying substrate specificity of glucose dehydrogenase
JP2020182448A
Retort food having reduced odor and containing root vegetable as ingredient
JP2020140703A
Server apparatus, compatibility determination method, and compatibility determination program
WO2020122231A1
Quantification method of ethanolamine phosphate, oxide reductase for quantification, composition for quantification, kit for quantification and sensor for quantification
JP2021008321A
cap
WO2020111149A1
Solanaceous plant resistant to virus of genus begomovirus causing tomato yellow leaf curl symptoms, solanaceous plant cell, and method for producing solanaceous plant
WO2020040113A1
Histamine measurement method and kit
WO2020032166A1
COMPOSITION FOR SUPPRESSING EXPRESSION OF FCεRI, AND FCεRI EXPRESSION SUPPRESSION METHOD
WO2020017504A1
Method for screening palatable component for eels
WO2020009215A1
Luciferase variant
JP2021008299A
cap
EP3808853A1
Selenoneine production method
JP2020074748A
Multigene disrupted genus aspergillus microorganism and method for producing the same
JP2019170378A
Liquid food composition and method for producing same
JP2020141575A
Method for producing ammonia
EP3760724A1
Novel enzyme and method for assaying pentosidine using same