| Deep Ocean Watar Research
Vol. 21 (2020) No. 2. Contents |
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Original Articles |
| ■Enhancing effects of the soup stock prepared with drinking deep seawater by using seaweed and dried bonito on the taste and the expression of tight junction-related protein in vitro |
21-30 |
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| Katsuhisa Yamada, Tatsuki Yamamoto, Yuji Shibata, Michiyasu Nomura and Chiaki Imada |
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2,310KB |
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| ■Effects of deep seawater on the growth of the rhyzostome jellyfish Mastigias papua |
31-38 |
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| Haruto Ishii, Jun Shiraisi, Sakie Nakai, Marie Watanabe, Katsuhisa Yamada and Michiyasu Nomura |
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1,1201KB |
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| The Deep Ocean Water Applications Society Prize |
| ■Looking Back on My Researches on Deep Ocean Water Applications |
39-44 |
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| Koji Otsuka |
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1,320KB |
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| DOWAS Special Achievement Award |
| ■Social Outreach Activities on Deep Ocean Water and DOW Resource Use |
45-46 |
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| Akito Yoshimine |
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2,490KB |
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| ■Rule for contributing articles
to the journal ‘Deep Ocean Water Research’ |
49 |
| ■Guideline for preventing articles
to the journal ‘Deep Ocean Water Research’ |
50 |
| |
