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food quality preservation in Japan . -in: Ackermann , P. , Jagerstad , M. & Ohlsson , TH. (Eds), Food and food packaging materials chemical interactions . Royal Society of Chemistry , Cambridge . pp. 177 – 188
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construction of new prediction equations for young Japanese adult males. J. Sports Sci. , 20 , 153–164. Nagasawa Y. The validity and reliability of relative body fat estimates and the
and bactericidal activities of Japanese green tea. Nippon Saikingaku Zasshi , 44 , 669–672. Shimamura T Antibacterial and bactericidal activities of Japanese green tea
. 2012 47 808 815 Minetoki , T. (1992): Alcohol acetyl transferase of sake yeast. J. Brewing Soc. Japan, 87
Hayakawa, F., Ukai, N., Nishida, J., Kazami, Y. & Kohyama, K. (2010): Lexicon for the sensory description of French bread in Japan. J. Sensory Studies , 25 , 76–93. Kohyama K. Lexicon
): Biochemical changes of cell wall elements with fruit development and ripening, and the harvesting period in Japanese pear fruit ( Pyrus serotina Rehder var. culta Rehder). J. agric. Res. Q. , 77 , 34-40. Biochemical changes of
Fueki, Y., Miida, T., Wardaningsih, E., Ito, M., Nakamura, A., Takahashi, A., Hanyu, O., Tsuda, A., Saito, H., Hama, H. & Okada, M. (2007): Regular alcohol consumption improves insulin resistance in healthy Japanese men independent of obesity. Clin
293 299 Fujiwara-Arasaki, T., Mino, N. & Kuroda, M. (1984): The protein value in human nutrition of edible marine algae in Japan. Hydrobiologia , 116/117, 513
