Uchida Masahiro | Beverages Research Laboratories Takara Shuzo Co. Ltd.
スポンサーリンク
概要
関連著者
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UCHIDA Masahiro
Department of Physics, Tokyo Institute of Technology
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Uchida M
Takara Shuzo Co. Ltd. Shiga Jpn
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Uchida Masahiro
Beverages Research Laboratories Takara Shuzo Co. Ltd.
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OKA Satoru
Faculty of Engineering, Hiroshima University
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Oka S
Faculty Of Engineering Hiroshima University
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Obayashi A
Central Research Laboratories Takara Shuzo Co. Ltd.
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Uchida M
Department Of Physics Tokyo Institute Of Technology
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OYASHIKI HARUO
Beverages Research Laboratories, Takara Shuzo Co., Ltd.,
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Oyashiki Haruo
Beverages Research Laboratories Takara Shuzo Co. Ltd.
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Oka Satoru
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Takayama Takumi
Takara Shuzo Co., Ltd, Central Research Laboratories
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TAKAYAMA TAKUMI
Beverages Research Laboratories, Takara Shuzo Co., Ltd.,
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Takayama Takumi
Takara Shuzo Co. Ltd Central Research Laboratories
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OBAYASHI AKIRA
Central Research Laboratories, Takara Shuzo Co., Ltd.,
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OBAYASHI AKIRA
Beverages and Food Research Laboratories, Takara Shuzo Co., Ltd.,
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OBAYASHI Akira
Central Research Laboratories, Takara Shuzo Co., Ltd.
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FUKUI AYAKO
Beverages Research Laboratories, Takara Shuzo Co., Ltd.,
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OBATASHI AKIRA
Central
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OKA SATORU
Research Laboratories, Takara Shuzo Co., Ltd.,
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Fukui Ayako
Beverages Research Laboratories Takara Shuzo Co. Ltd.
著作論文
- Screening for Strains of Aspergillus oryzae That Degrade Carbamide for Use in Sake Brewing
- Utilization of Koji Prepared Using a Strain Obtained by Cell Fusion between Aspergillus oryzae and Aspergillus usamii for Mirin-Making
- A New Assay Method and Evaluation of Removal of Protein in Mirin
- Evaluation of Koji Prepared with Various Molds for Mirin-Making
- Mirin-Making from Koji Prepared with a Mutant Aspergillus oryzae Producing High Activity of Carboxypeptidase