UCHIDA Kinji | Soy Sauce Research Laboratory, R & D Division, Kikkoman Corporation

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概要

• 同名の論文著者
• Soy Sauce Research Laboratory, R & D Division, Kikkoman Corporationの論文著者

関連著者

• UCHIDA Kinji

  Soy Sauce Research Laboratory, R & D Division, Kikkoman Corporation

• Uchida Kinji

  Soy Sauce Research Laboratories Kikkoman Corp.

• Uchida Koji

  Graduate School Of Bioagricultural Sciences Nagoya University

• Uchida K

  Soy Sauce Research Laboratory Kikkoman Corp.

• USHIJIMA Shigeomi

  Soy Sauce Research Laboratory, Kikkoman Corp.

• NAKADAI Tadanobu

  Soy Sauce Research Laboratory, Kikkoman Corp.

• Nakadai T

  Noda Inst. Scientific Research Noda Jpn

• Nakadai Tadanobu

  Soy Sauce Research Laboratory Kikkoman Corp.

• Ushijima Shigeomi

  Soy Sauce Research Laboratory Kikkoman Corp.

• Abe K

  Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni

• Abe K

  Univ. Tokyo Tokyo Jpn

• Abe Keiko

  Agricultural And Life Sciences Dep. Of Applied Biological Chemistry

• Abe K

  Univ Tokyo Tokyo Jpn

• Abe K

  Faculty Of Pharmacy Musashino University

• HIGUCHI Takeshi

  Soy Sauce Research Laboratory, R & D Division, Kikkoman Corporation

• ABE Keietsu

  Soy Sauce Research Laboratory, R & D Division, Kikkoman Corporation

• Uchida K

  Soy Sauce Research Laboratory R & D Division Kikkoman Corporation

• Higuchi T

  Soy Sauce Research Laboratory R & D Division Kikkoman Corporation:(present Address)research And

• KANBE Chiyuki

  Soy Sauce research Laboratories, Kikkoman Corp.

• Kanbe Chiyuki

  Soy Sauce Research Laboratories Kikkoman Corp.

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著作論文

• Preparation of Phage-insensitive Strains of Tetragenococcus halophila and Its Application for Soy Sauce Fermentation
• Aspartate Decarboxylation Encoded on the Plasmid in the Soy Sauce Lactic Acid Bacterium, Tetragenococcus halophila D10
• Interspecific Electrofusion of Protoplasts between Aspergillus oryzae and Aspergillus sojae(Microbiology & Fermentation Industry)
• Further Evidence on the Interspecific Protoplast Fusion between Aspergillus oryzae and Aspergillus sojae and Subsequent Haploidization, with Special Reference to Their Production of Some Hydrolyzing Enzymes(Microbiology & Fermentation Industry)
• Breeding of New Koji-molds through Interspecific Hybridization between Aspergillus oryzae and Aspergillus sojae by Protoplast Fusion(Microbiology & Fermentation Industry)
• NADH Dehydrogenase Activity of Pediococcus halophilus as a Factor Determining its Reducing Force(Microbiology & Fermentation Industry)

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