Miki Takeo | The Inst. Of Enology And Viticulture Yamanashi Univ.
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概要
関連著者
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Miki Takeo
The Inst. Of Enology And Viticulture Yamanashi Univ.
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Izawa Shingo
Research Institute For Food Science Kyoto University
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Inoue Y
Research Institute For Food Science Kyoto University
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Inoue Yoshiharu
Research Institute For Food S-cience Kyoto University
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Inoue Y
Kyoto Univ. Kyoto
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Miki T
The Institute Of Enology And Viticulture Yamanashi University
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KIMURA AKIRA
Research Institute for Food Science, Kyoto University
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Kimura A
Kyoto Univ. Kyoto
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Kimura Akira
Research Institute For Food Science Kyoto University
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Kimura A
Research Institute For Food Science Kyoto University
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Kimura Akira
Research Center for Solar Energy Chemistry, Osaka University, 1-3 Machikaneyama, Toyonaka, Osaka 560-8531, Japan
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Izawa Shingo
Laboratory of Microbial Technology, Graduate School of Science and Technology, Kyoto Institute of Te
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MIKI Takeo
Research Institute for Food Science, Kyoto University
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TSUJIMOTO Yoshiyuki
Research Institute for Food Science, Kyoto University
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Miyase Shinji
Research Institute For Food Science Kyoto University
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Tsujimoto Yoshiyuki
Research Institute For Food Science Kyoto University
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MIYABE Shinji
Research Institute for Food Science, Kyoto University
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SUGIYAMA Kei-ichi
Research Institute for Food Science, Kyoto University
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KITA Takeomi
Laboratory of Molecular Microbiology, Graduate School of Agriculture, Kyoto University
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IKEDA Kayo
Laboratory of Molecular Microbiology, Graduate School of Agriculture, Kyoto University
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INOUE Yoshiharu
Laboratory of Molecular Microbiology, Graduate School of Agriculture, Kyoto University
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Sugiyama K
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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Sakata Kanzo
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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Sakata K
Institute For Chemical Research Kyoto University
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Izawa Shingo
Laboratory Of Microbial Technology Graduate School Of Science And Technology Kyoto Institute Of Tech
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Izawa Shingo
Laboratory Of Molecular Microbiology Graduate School Of Agriculture Kyoto University
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Inoue Yoshiharu
Research Institute For Food Science Kyoto University
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Miki Takeo
The Institute Of Enology And Viticulture University Of Yamanashi
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Ito Yoshiaki
The Institute Of Enology And Viticulture University Of Yamanashi
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Takehara Munenori
Research Institute for Food Science, Kyoto University
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Ling Feng
Research Institute for Food Science, Kyoto University
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SHINOHARA Takashi
The Institute of Enology and Viticulture, Yamanashi University
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MIYASE Shinji
Research Institute for Food Science, Kyoto University
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TRAN LINH-THUOC
Research Institute for Food Science, Kyoto University
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KAMAKURA MASAKI
Research Institute for Food Science, Kyoto University
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Kamakura Masaki
Research Institute For Food Science Kyoto University
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KUROHA Kazumasa
The Institute of Enology and Viticulture, University of Yamanashi
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Kuroha Kazumasa
The Institute Of Enology And Viticulture University Of Yamanashi
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Tran Linh-thuoc
Research Institute For Food Science Kyoto University
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Ling Feng
Research Institute For Food Science Kyoto University
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Takehara Munenori
Research Institute For Food Science Kyoto University
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Ikeda Kayo
Laboratory Of Molecular Microbiology Graduate School Of Agriculture Kyoto University
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Kita Takeomi
Laboratory Of Molecular Microbiology Graduate School Of Agriculture Kyoto University
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Shinohara Takashi
The Institute Of Enology And Viticulture University Of Yamanashi
著作論文
- Molecular Cloning and Nucleotide Sequence of Purine Nucleoside Phosphorylase and Uridine Phosphorylase Genes from Klebsiella sp.
- Oxidative Stress Response in Yeast: Purification and Characterization of Glutathione Reductase from Hansenula mrakii
- Oxidative Stress Response in Yeast: Purification and Some Properties of Oxidative Stress-inducible Glucose-6-phosphate Dehydrogenase from Hansenula mrakii
- Oxidative Stress Response in Yeast : Induction of Glucose-6-Phosphate Dehydrogenase by Lipid Hydroperoxide in Hansenula mrakii
- Formation of Cytoplasmic P-Bodies in Sake Yeast during Japanese Sake Brewing and Wine Making
- Potential of Yeasts Isolated in Botrytized Grape Juice to be New Wine Yeasts
- Formation of Cytoplasmic P-Bodies in Sake Yeast during Japanese Sake Brewing and Wine Making