HASHIMOTO Wataru | Research Institute for Food Science, Kyoto University
スポンサーリンク
概要
関連著者
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HASHIMOTO Wataru
Research Institute for Food Science, Kyoto University
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Hashimoto Wataru
Research Institute For Food Science Kyoto University
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橋本 渉
京大院・農・食生科
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MURATA KOUSAKU
Research Institute for Food Science, Kyoto University
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Murata Kousaku
Research Institute For Food Science Kyoto Univeristy
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Murata K
Dep. Of Basic And Applied Molecular Biotechnology Div. Of Food And Biological Sci. Graduate School O
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Momma Keiko
Laboratory Of Basic And Applied Molecular Biotechnology Graduate School Of Agriculture Kyoto Univers
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Murata Kousaku
Dep. Of Basic And Applied Molecular Biotechnology Div. Of Food And Biological Sci. Graduate School O
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Murata Kousaku
Div. Of Food Sci. And Biotech. Grad. Sch. Of Agriculture Kyoto Univ.
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MOMMA Keiko
Research Institute for Food Science, Kyoto University
著作論文
- Safety Assessment of Rice Genetically Modified with Soybean Glycinin by Feeding Studies on Rats
- Quality and Safety Evaluation of Genetically Engineered Rice with Soybean Glycinin : Analyses of the Grain Composition and Digestibility of Glycinin in Transgenic Rice
- Analysis of Low Temperature Inducible Mechanism of γ-Glutamyltranspeptidase of Escherichia coli K-12
- α-L-Rhamnosidase of Sphingomonas sp. R1 Producing an Unusual Exopolysaccharide of Sphingan
- Identification of an Antifungal Substance Derived from the Oil-Based Extract of Licorice
- Enzymatic and Genetic Bases on Assimilation, Depolymerization, and Transport of Heteropolysaccharides in Bacteria
- Sphingomonas sp.A1 Lyase Active on both Poly-β-D-Mannuronate and Heteropolymeric Regions in Alginate
- Safety Assessment of Genetically Engineered Food : Detection and Monitoring of Glyphosate-Tolerant Soybeans
- Growth Repression of Yeast and Fungus by Bacterial DNAs : A Possible Physiological Function of DNA Other than as a Carriage of Genetic Information
- Crystallization and Preliminary X-Ray Diffraction Studies of N-Acyl-D-glucosamine 2-Epimerase from Porcine Kidney