Uchida Kinji | Research And Development Division Kikkoman Corporation
スポンサーリンク
概要
関連著者
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Uchida Kinji
Research And Development Division Kikkoman Corporation
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Aoki Terumichi
Research And Development Division Kikkoman Corporation
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AOKI TERUMICHI
Research and Development Division, Kikkoman Corporation
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HIGUCHI TAKESHI
Research and Development Division, Kikkoman Corporation
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Nakajima Yasuhiko
Research And Development Division Kikkoman Corporation
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Higuchi Takeshi
Research And Development Division Kikkoman Corporation
著作論文
- Esterase Activity in Soy Sauce Moromi as a Factor Hydrolyzing Flavor Esters
- A Serological Typing Method for Salt-tolerant Yeasts in Soy Sauce Mashes(Microbiology & Fermentation Industry)
- Enhanced Formation of 3-(Methylthio)-1-propanol in a Salt-tolerant Yeast, Zygosaccharomyces rouxii, Due to Deficiency of S-Adenosylmethionine Synthase(Microbiology & Fermentation Industry)
- Amino Acids-Uptake Deficient Mutants of Zygosaccharomyces rouxii with Altered Production of Higher Alcohols(Microbiology & Fermentation Industry)
- Enhanced Formation of 2-Phenylethanol in Zygosaccharomyces rouxii Due to Prephenate Dehydrogenase Deficiency(Microbiology & Fermentation Industry)