Furukawa K | General Res. Lab. Of Kiku‐masamune Sake Brewing Co. Ltd. Kobe Jpn
スポンサーリンク
概要
関連著者
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Furukawa K
General Res. Lab. Of Kiku‐masamune Sake Brewing Co. Ltd. Kobe Jpn
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Furukawa K
Kiku‐masamune Sake Brewing Co. Ltd. Hyogo Jpn
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Furukawa K
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Hara Shodo
Office Of Technical Officers Osaka Regional Taxation Bureau
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FURUKAWA KEIJI
General Research Laboratories of Kiku-Masamune Sake Brewing Co.Ltd.
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Furukawa Keiji
General Research Laboratories Of Kiku-masamune Sake Brewing Co. Ltd.
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Hara Shodo
General Research Labolatories Of Kiku-masamune Sake Brewing Co. Ltd.
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Hara S
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Hara Shodo
General Research Laboratories Of Kiku-masamune Sake Brewing Co. Ltd.
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Yamada T
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Yamada Tasuku
General Res. Lab. Of Kiku-masamune Sake Brewing Co. Ltd.
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Yamada Tasuku
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Mizoguchi Haruhiko
General Research Laboratory of Kiku-Masamune Sake Brewing Co., Ltd.
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Mizoguchi H
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Mizoguchi Haruhiko
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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Mizoguchi Haruhiko
General Research Labolatories Of Kiku-masamune Sake Brewing Co. Ltd.
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Takahashi T
Brewing Research Laboratories Sapporo Breweries Ltd.
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Takahashi Toshinari
General Research Laboratories Of Kiku-masamune Sake Brewing Co.ltd.
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Takahashi Toshinari
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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IEMURA YOSHITSUGU
General Research Laboratories of Kiku-Masamune Sake Brewing Co.Ltd.
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Takahashi T
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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KITANO HIDEYUKI
General Research Laboratory of Kiku-Masamune Sake Brewing Co., Ltd.
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Kitano Hideyuki
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Fujii Takao
Department of Applied Life Science, Faculty of Engineering, Sojo University
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Fujii T
Niigata Univ. Pharmacy And Applied Life Sci. Niitsu Jpn
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Fujii Tomoyuki
Department Of Food Science And Technology Niigata University Of Pharmacy And Applied Life Sciences
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ROUSE Joseph
Department of Civil Engineering and Architecture, Faculty of Engineering, Kumamoto University
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FURUKAWA Kenji
Department of Civil Engineering and Architecture, Faculty of Engineering, Kumamoto University
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Rouse J
Kumamoto Univ. Kumamoto Jpn
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Fujii Takao
Department Of Applied Life Science Faculty Of Biotechnology And Life Science Sojo University
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SUGINO HIROYUKI
Department of Applied Life Science, Faculty of Engineering, Sojo University
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Sugino Hiroyuki
Department Of Applied Life Science Faculty Of Engineering Sojo University
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Rouse Joseph
Department Of Civil And Environmental Engineering Kumamoto University
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Fujii Takao
Department Of Food Science And Technology Niigata University Of Pharmacy And Applied Life Sciences
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KATAOKA KOUHEI
General Research Laboratory of Kiku-Masamune Sake Brewing Co. Ltd.
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Sugino H
Department Of Applied Life Science Faculty Of Engineering Sojo University
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Furukawa Kenji
Department Of Applied Life Science Faculty Of Engineering Sojo University
著作論文
- Characterization of the Microbial Community in an Anaerobic Ammonium-Oxidizing Bioflim Cultured on a Nonwoven Biomass Carrier(ENVIRONMENTAL BIOTECHNOLOGY)
- Properties of TCA-Insoluble Peptides in Kimoto (Traditional Seed Mash for Sake Brewing) and Conditions for Liberation of the Peptides from Rice Protein
- Isolation of Copper-Tolerant Mutants of Sake Yeast with Defective Peptide Uptake(BREWING AND FOOD TECHNOLOGY)
- Effect of Amino Acids on Peptide Transport in Sake Yeast(Brewing and Food Technology)
- Effect of Cellular Inositol Content on Ethanol Tolerance of Saccharomyces cerevisiae in Sake Brewing(BREWING AND FOOD TECHNOLOGY)
- Increased Alcohol Acetyltransferase Activity by Inositol Limitation in Saccharomyces cerevisiae in Sake Mash
- Increased Ethyl Caproate Production by Inositol Limitation in Saccharomyces cerevisiae
- Specific Expression and Temperature-Dependent Expression of the Acid Protease-Encoding Gene (pepA) in Aspergillus oryzae in Solid-State Culture (Rice-Koji)
- Influence of Amino Acid Content in Seed Mash on Peptide Uptake by Yeast Cells in Main Mash in Sake Brewing Process
- Properties of the Peptides Liberated from Rice Protein in Sokujo-moto