Takao Makoto | Laboratory Of Food Microbiological Engineering Department Of Food And Nutrition Faculty Of Agricultu
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概要
- Takao Makotoの詳細を見る
- 同名の論文著者
- Laboratory Of Food Microbiological Engineering Department Of Food And Nutrition Faculty Of Agricultuの論文著者
関連著者
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TAKAO Makoto
IGA Bioresearch
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Takao Makoto
Laboratory Of Food Microbiological Engineering Department Of Food And Nutrition Faculty Of Agricultu
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Sakai Takuo
Laboratory Of Food Microbiological Engineering Faculty Of Agriculture Kinki University
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Sakai Takuo
Fermentation Chemistry Laboratory College Of Agriculture University Of Osaka Prefecture
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Sakai Takuo
Center For Research And Development Of Bioresources University Of Osaka Prefecture
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Sakai Takuo
Department Of Food Science Faculty Of Agriculture Kinki University
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Sakai Takuo
Department Of Applied Biological Chemistry College Of Agriculture University Of Osaka Prefecture
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Sakai Takuo
Department Of Applied Biochemistry Faculty Of Agriculture Osaka Prefecture Univeisity
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Terashita T
Laboratory Of Food Microbiological Engineering Faculty Of Agriculture Kinki University
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Terashita T
Kinki Univ. Nara Jpn
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Yoshikawa K
Laboratory Of Food Microbiological Engineering Faculty Of Agriculture Kinki University
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Yoshikawa Kentaro
Laboratory Of Food Microbiological Engineering Faculty Of Agriculture Kinki University
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Yoshikawa K
Department Of Bioscience Faculty Of Bioresources Mie University
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Yoshida Kouji
Department Of Apple Research National Institute Of Fruit Tree Science
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TERASHITA Takao
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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SAKAI TAKUO
Department of Agricultural Chemistry, College of Agriculture, University of Osaka Prefecture
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TAKAO Makoto
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
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YOSHIKAWA Kentaro
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
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Sakai Takuo
Department Of Agricultural Chemistry College Of Agriculture University Of Osaka Prefecture
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Takao Makoto
Department Of Agricultural Chemistry College Of Agriculture University Of Osaka Prefecture
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Terashita Takao
Department Of Agricultural Chemistry College Of Agriculture University Of Osaka Prefecture
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Yoshikawa Kentaro
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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Nakaniwa Tetsuko
Department Of Food Science And Nutrition Faculty Of Agriculture Kinki University
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Sakai T
Kyoto Univ. Kyoto Jpn
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TAKAO Makoto
Laboratory of Food Microbiological Engineering, Department of Food and Nutrition, Faculty of Agricul
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TERASHITA Takao
Laboratory of Food Microbiological Engineering, Department of Food and Nutrition, Faculty of Agricul
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NAKANIWA Tetsuko
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
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YAMAGUCHI Asako
Research Institute for Advanced Science and Technology, Osaka Prefecture University
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Yamaguchi Asako
Department Of Food Science And Nutrition Faculty Of Agriculture Kinki University
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NISHIMURA Keiichiro
Research Institute for Advanced Science and Technology, Osaka Prefecture University
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Wada Kei
Research Institute For Advanced Science And Technology Osaka Prefecture University
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Tada T
Dep. Of Advanced Bioscience Fac. Of Agriculture Kinki Univ.
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SUZUKI Akira
Faculty of Agriculture, Nagoya University
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Tada Toshiji
Research Institute For Advanced Science And Technology Osaka Prefecture University
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Nagai M
Laboratory Of Food Microbiological Engineering Faculty Of Agriculture Kinki University
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Nagai Masaru
Laboratory Of Food Microbiological Engineering Faculty Of Agriculture Kinki University
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ARAI Yasue
Laboratory of Food Microbiological Engineering, Department of Food and Nutrition, Faculty of Agricul
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SAKAMOTO Reiichiro
Research and Development Laboratory, Oji Corn Starch Co.
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SAKAI Takuo
Laboratory of Food Microbiological Engineering, Faculty of Agriculture Kinki University
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YAMAGUCHI Asako
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
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Arai Yasue
Laboratory Of Food Microbiological Engineering Department Of Food And Nutrition Faculty Of Agricultu
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Sakamoto Reiichiro
Research And Development Laboratory Oji Corn Starch Co.
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Nishimura Keiichiro
Research Institute For Advanced Science And Technology Osaka Prefecture University
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Takeda Toru
Dep. Of Advanced Bioscience Fac. Of Agriculture Kinki Univ.
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NAKANIWA Tetsuko
Research Institute for Advanced Science and Technology, Osaka Prefecture University
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KITATANI Tomoya
Research Institute for Advanced Science and Technology, Osaka Prefecture University
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SOGABE Yuri
Research Institute for Advanced Science and Technology, Osaka Prefecture University
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SAKAI Takuo
IGA Bioresearch
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Takeda Takumi
Wood Research Institute Kyoto University
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Sogabe Yuri
Research Institute For Advanced Science And Technology Osaka Prefecture University
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Kitatani Tomoya
Research Institute For Advanced Science And Technology Osaka Prefecture University
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Murata Mika
Laboratory of Entomology, Department of Applied Biological Sciences, Faculty of Agriculture, Saga Un
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Takeda T
Dep. Of Advanced Bioscience Fac. Of Agriculture Kinki Univ.
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Murata Mika
Laboratory Of Food Microbiology Faculty Of Agriculture Kin-ki University
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Suzuki Akira
Faculty Of Agriculture Iwate University
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Nakanishi Tetsuko
Department of Food Science and Nutrition, Faculty of Agriculture, Kinki University
著作論文
- Promotive effect of the hot water-soluble fraction from corn fiber on vegetative mycelial growth in edible mushrooms
- Molecular Cloning of the Gene Encoding Thermostable Endo-1,5-α-L-arabinase of Bacillus thermodenitrificans TS-3 and Its Expression in Bacillus subtilis(Biochemistry & Molecular Biology)
- Molecular Cloning, DNA Sequence, and Expression of the Gene Encoding for Thermostable Pectate Lyase of Thermophilic Bacillus sp. TS 47
- Purification and Characterization of Thermostable Pectate Lyase with Protopectinase Activity from Thermophilic Bacillus sp. TS 47
- Structural Basis for Thermostability of Endo-1,5-α-L-Arabinanase form Bacillus thermodenitrificans TS-3
- Purification and characterization of an extracellular acid trehalase from Lentinula edodes