KAMIYA HISAYA | Research & Development Department, Hakutsuru Sake Brewing Co.Ltd.
スポンサーリンク
概要
関連著者
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Nishimura Akira
Research And Development Department Hakutsuru Sake Brewing Co. Ltd.
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KAMIYA HISAYA
Research & Development Department, Hakutsuru Sake Brewing Co.Ltd.
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Nishimura Akira
Research & Development Department Hakutsuru Sake Brewing Co. Ltd
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Goto-yamamoto Nami
National Res. Inst. Of Brewing
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Goto-yamamoto Nami
National Research Institute Of Brewing
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ISHIKAWA TAKEAKI
National Research Institute of Brewing
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OKAZAKI NAOTO
National Research Institute of Brewing
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YAMASHITA NOBUO
Research and Development Department, Hakutsuru Sake Brewing Co., Ltd.
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AKAMATSU SEIJI
Research & Development Department, Hakutsuru Sake Brewing Co.Ltd.
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MOTOYOSHI TORU
Research & Development Department, Hakutsuru Sake Brewing Co.Ltd.
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Kamiya Hisaya
Research & Development Department Hakutsuru Sake Brewing Co.ltd.
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Akamatsu Seiji
Research & Development Department Hakutsuru Sake Brewing Co.ltd.
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Motoyoshi Toru
Research And Development Department Hakutsuru Sake Brewing Co.ltd.
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Yamashita Nobuo
Research And Development Department Hakutsuru Sake Brewing Co. Ltd.
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Nishimura A
Research And Development Department Hakutsuru Sake Brewing Co. Ltd.
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Miyoshi Daisuke
Frontier Institute For Biomolecular Engineering Research (fiber) Konan University
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Yamashita Nobuo
Research & Development Department Hakutsuru Sake Brewing Co. Ltd.
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Sugimoto Naoki
Frontier Institute For Biomolecular Engineering Research (fiber)
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Yamashita Nobuo
Research & Development Department Hakutsuru Sake Brewing Co. Ltd
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TOKUI Misato
Frontier Institute for Biomolecular Engineering Research (FIBER), Konan University
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YAMAUCHI Takahiro
Frontier Institute for Biomolecular Engineering Research (FIBER), Konan University
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Tokui Misato
Frontier Institute For Biomolecular Engineering Research (fiber) Konan University
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Yamauchi Takahiro
Frontier Institute For Biomolecular Engineering Research (fiber) Konan University
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KAMIYA Hisaya
Research and Development Department, Hakutsuru Sake Brewing Co., Ltd.
著作論文
- Effects of Aldehyde Dehydrogenase and Acetyl-CoA Synthetase on Acetate Formation in Sake Mash
- Rational Design of a New IMP Aptamer Based on a TPP Riboswitch and a Hypoxanthine Aptamer