Tsutsumi Hiroko | Gekkeikan Research Institute Gekkeikan Sake Co. Ltd.

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概要

• TSUTSUMI HIROKOの詳細を見る
• 同名の論文著者
• Gekkeikan Research Institute Gekkeikan Sake Co. Ltd.の論文著者

関連著者

• MURATA KOUSAKU

  Research Institute for Food Science, Kyoto University

• Kimura A

  Kyoto Univ. Kyoto

• Kimura A

  Hokkaido Univ. Sapporo Jpn

• Murata Kousaku

  Research Institute For Food Science Kyoto Univeristy

• Kimura A

  Research Institute For Food Science Kyoto University

• KAWADO AKITSUGU

  Gekkeikan Institute, Gekkeikan Co. Ltd.,

• SUIZU TETSUYOSHI

  Gekkeikan Institute, Gekkeikan Co. Ltd.,

• IMAYASU SATOSHI

  Gekkeikan Institute, Gekkeikan Co. Ltd.,

• TSUTSUMI HIROKO

  Gekkeikan Institute, Gekkeikan Co., Ltd.,

• Tsutsumi Hiroko

  Gekkeikan Research Institute Gekkeikan Sake Co. Ltd.

• Imayasu Satoshi

  Research Institute Gekkeikan Sake Co. Ltd.

• 松下 一信

  山口大 農

• Suizu T

  Gekkeikan Sake Co. Ltd. Kyoto Jpn

• Murata K

  Laboratory Of Basic And Applied Molecular Biotechnology Division Of Food Science And Biotechnology G

• Momma Keiko

  Laboratory Of Basic And Applied Molecular Biotechnology Graduate School Of Agriculture Kyoto Univers

• Inoue T

  Tokyo Inst. Technol. Yokohama Jpn

• KIMURA AKIRA

  Research Institute for Food Science, Kyoto University

• Kimura Akira

  Research Institute For Food Science Kyoto University

• INOSE TOMOKO

  Research Institute for Food Science, Kyoto University

• SUGINAMI Koji

  Research Institute, Gekkeikan Sake Co. Ltd.

• SUGINAMI KOJI

  Gekkeikan Research Institute, Gekkeikan Sake Co. Ltd.,

• Suginami K

  Research Institute Gekkeikan Sake Co. Ltd.

• Kimura Akira

  Research Center for Solar Energy Chemistry, Osaka University, 1-3 Machikaneyama, Toyonaka, Osaka 560-8531, Japan

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著作論文

• Induction of Yeast Sporulation by Lysine-Related Compounds and Glutathione in Nutrition-Rich Conditions
• Methods for Sporulation of Industrially Used Sake Yeasts
• On the Importance of Calcium and Magnesium Ions in Yeast Solution

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