KUSANO Masayuki | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
スポンサーリンク
概要
- Kusano Masayukiの詳細を見る
- 同名の論文著者
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto Universityの論文著者
関連著者
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Inouye Kuniyo
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ. Sakyo-ku Kyoto 606-85
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YASUKAWA Kiyoshi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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INOUYE Kuniyo
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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KUSANO Masayuki
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Inouye Kuniyo
Kyoto Univ. Kyoto City Jpn
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Yasukawa Kiyoshi
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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Yasukawa Kiyoshi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Kusano Masayuki
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Inouye Kuniyo
Division If Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Nakamura Koji
Nan-yo Research Laboratory, Tosoh Corporation
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HASHIDA Yasuhiko
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Hashida Yasuhiko
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Nakamura Koji
Dep. Of Microbiology Fac. Of Pharmaceutical Sci. Okayama Univ.
著作論文
- Insights into the Catalytic Roles of the Polypeptide Regions in the Active Site of Thermolysin and Generation of the Thermolysin Variants with High Activity and Stability
- Improvement in Performance of Affinity Gels Containing Gly-D-Phe as a Ligand to Thermolysin Due to Increasing the Spacer Chain Length
- Engineering of the pH-Dependence of Thermolysin Activity as Examined by Site-Directed Mutagenesis of Asn112 Located at the Active Site of Thermolysin
- Improvement in Performance of Affinity Gels Containing Gly-D-Phe as a Ligand to Thermolysin Due to Increasing the Spacer Chain Length