Tsuji Masao | Food/brewing Section Yamanashi Inrustrial Technology Center
スポンサーリンク
概要
関連著者
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Yanagida Fujitoshi
The Institute of Enology and Viticulture, University of Yamanashi
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ONDA Takumi
Food/Brewing section, Yamanashi Industrial Technology Center
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TSUJI Masao
Food/Brewing section, Yamanashi Inrustrial Technology Center
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OGINO Satoshi
Food/Brewing section, Yamanashi Inrustrial Technology Center
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SHINOHARA Takashi
The Institute of Enology and Viticulture, Yamanashi University
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Tsuji Masao
Food/brewing Section Yamanashi Inrustrial Technology Center
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Ogino Satoshi
Ulsi Laboratory Mitsubishi Electric Corporation
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Ogino Satoshi
Food/brewing Section Yamanashi Inrustrial Technology Center
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Onda Takumi
Food/brewing Section Yamanashi Industrial Technology Center
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Yanagida F
The Institute Of Enology And Viticulture Yamanashi University
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Yanagida Fujitoshi
The Inst. Of Enology And Viticulture Univ. Of Yamanashi 1-13-1 Kitashin Kofu Yamanashi 400-0005 Jpn
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Shinohara T
The Institute Of Enology And Viticulture Yamanashi University
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Shinohara Takashi
The Institute Of Enology And Viticulture University Of Yamanashi
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UCHIMURA Tai
Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science, Tokyo University of Agr
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Uchimura T
Tokyo University Of Agriculture
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Uchimura Tai
Department Of Agricultural Chemistry Tokyo University Of Agriculture
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Uchimura Tai
Department Of Applied Biology And Chemistry Tokyo University Of Agriculture
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Yokotsuka K
Univ. Yamanashi Kofu
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Yokotsuka Koki
The Institute Of Enology And Viticulture Yamanashi University
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Yokotsuka Koki
Interdisciplinary Graduate School Of Medicine And Engineering & The Institute Of Enology And Vit
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Yokotsuka Koki
The Institute Of Enology And Viticulture
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Yokotsuka Koki
The Institute Of Ecology And Viticulture Yamanashi University
著作論文
- Analysis of Lactic Acid Bacterial Flora during Miso Fermentation
- Isolation and Characterization of the Lactic Acid Bacterial Strain GM005 Producing a Antibacterial Substance from Miso-Paste Product