Shindo Hitoshi | Department Of Fermentation Tokyo University Of Agriculture
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概要
関連著者
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Shindo Hitoshi
Department Of Fermentation Tokyo University Of Agriculture
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Suzuki Masaharu
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Koizumi Takeo
Department Of Fermentation Tokyo University Of Agriculture
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Koizumi Takeo
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Shindo H
Chuo Univ. Tokyo Jpn
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NOZOYE Hisakazu
National Institute of Materials and Chemical Research
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Yoshizawa Kiyoshi
Department Of Fermentation Tokyo University Of Agriculture
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Kakuta Toshitaka
Department of Brewing and Fermentation, Tokyo University of Agriculture
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Nozoye H
Nanotechnology Research Institute National Institute Of Advanced Industrial Science And Technology (
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Suzuki Masaharu
Department Of Fermentation Tokyo University Of Agriculture
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KANAUCHI Makoto
Department of Fermentation, Tokyo University of Agriculture
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SHIBANO Tomoko
Department of Fermentation, Tokyo University of Agriculture
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Kakuta Toshitaka
Department Of Fermentation Tokyo University Of Agriculture
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Shibano Tomoko
Department Of Fermentation Tokyo University Of Agriculture
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Kanauchi Makoto
Department Of Fermentation Tokyo University Of Agriculture
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SHINDO Hitoshi
Department of Applied Chemistry, Faculty of Science and Engineering, Chuo University
著作論文
- Cleavage and Intercalation Properties of a Layered Compoumd, K_4Nb_6O_・3H_2O, Studied with Atomic Force Microscopy
- Structure of Antibacterial Substance in Extract of Cocklebur Leaves Used for Preparation of Wheat-Koji (qu) Described in the Chinese Classic "Chi-min-yao-shu" and Its Effect on Growth of Bacteria and Yeasts