Kaname Kishino

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Volatile components of flavored yogurt preserved at 5 degrees C in the dark for 0 day, 3 days and 10 days were recovered by simultaneous distillation extraction (SDE) and headspace (HS) procedures. Gas chromatography (GC) and GC-mass spectrometry (GC-MS) analyses of those samples showed remarkable changes in some compounds. Aldehydes which contribute to(More)
High-frequency characteristic of a TVC-input circuit becomes dominant factor in the AC-DC transfer difference at frequencies higher than 100 kHz. In order to evaluate the high-frequency characteristics of TC modules up to 1 MHz, a High-Frequency-standard TVC (HF-TVC) has been developed at AIST, in collaboration with Nikkohm Co. Ltd. The HF-TVC is designed(More)
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