Tamaki Hisanori | Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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概要
- Tamaki Hisanoriの詳細を見る
- 同名の論文著者
- Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto Universityの論文著者
関連著者
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Tamaki Hisanori
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Kumagai Hidehiko
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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TAMAKI HISANORI
Division of Integrated Life Sciences, Graduate School of Biostudies, Kyoto University
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Yoshizaki Yumiko
Laboratory Of Shochu Fermentation Technology Faculty Of Agriculture Kagoshima University
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Ito Kiyoshi
Laboratory Of Shochu Fermentation Technology Faculty Of Agriculture Kagoshima University
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Sameshima Yoshihiro
Division Of Shochu Fermentation Technology Education And Research Center For Fermentation Studies Fa
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Yoshizaki Yumiko
Division Of Shochu Fermentation Technology Education And Research Center For Fermentation Studies Fa
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Okutsu Kayu
Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
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Takamine Kazunori
Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
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Ito Kiyoshi
Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
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Okutsu Kayu
Division Of Shochu Fermentation Technology Education And Research Center For Fermentation Studies Faculty Of Agriculture Kagoshima University
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Takamine Kazunori
Division Of Shochu Fermentation Technology Education And Research Center For Fermentation Studies Faculty Of Agriculture Kagoshima University
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ADACHI Osao
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
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Kumagai H
Kyoto Univ. Kyoto Jpn
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Kumagai Hidehiko
Research Institute For Bioresources And Biotechnology Ishikawa Prefectural University
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Yamamoto Kenji
Division of Integrated Life Science, Graduate School of Biostudies, Kyoto University
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Yamamoto K
Graduate School Of Biostudies Kyoto University
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Adachi Osao
Department Of Agricultural Chemistry Yamaguchi University
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HONG JIONG
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
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AKIBA SHUNICHI
Biological Science Laboratories, Kao Corporation
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Hong Jiong
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Akiba Shunichi
Biological Science Laboratories Kao Corporation
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Kumagai H
Kyoto Univ.
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Kumagai H
Nihon Univ. Fujisawa‐shi Jpn
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Kumagai Hidehiko
Faculty Of Agriculture Kyoto University
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YOSHIDA AYA
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
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TAKENAKA YASUHIRO
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
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FREBORT IVO
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
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Frebort Ivo
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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Tamaki H
Kyoto Univ. Kyoto Jpn
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Tamaki Hisanori
Division Of Integrated Life Sciences Graduate School Of Biostudies Kyoto University
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Tamaki Hisanori
Laboratory Of Shochu Fermentation Technology Faculty Of Agriculture Kagoshima University
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Kumagai Hidehiko
Res. Inst. For Bioresources And Biotechnology Ishikawa Prefectural Univ.
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Kumagai Hidehiko
Division Of Integrated Life Sciences Graduate School Of Biostudies Kyoto University
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山本 憲二
Graduate School Of Biostudies Kyoto University
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河合 弘康
関西女子短期大学
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Kumagai H
Department Of Agricultural Chemistry The University Of Tokyo
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Kumagai Hidehiko
Graduate School Of Biostudies Kyoto University
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Takenaka Yasuhiro
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Takamine Kazunori
Laboratory Of Shochu Fermentation Technology Faculty Of Agriculture Kagoshima University
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Yoshida Aya
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Yamamoto Kenji
Division Of Integrated Life Science Graduate School Of Biostudies Kyoto University
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Yokozeki Kenzo
Research Institute For Bioresources And Biotechnology Ishikawa Prefectural University
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Tamaki Hisanori
Industrial Research Institute Of Ishikawa
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Ito Kiyoshi
Division Of Shochu Fermentation Technology Education And Research Center For Fermentation Studies Faculty Of Agriculture Kagoshima University
著作論文
- Cloning of a Gene Encoding a Highly Stable Endo-β-1, 4-Glucanase from Aspergillus niger and Its Expression in Yeast
- Vanilin Formation by Microbial Amine Oxidases from Vanillylamine
- Development of a heat-processing method for koji to enhance its antioxidant activity(BREWING AND FOOD TECHNOLOGY)
- Development of a heat-processing method for koji to enhance its antioxidant activity