Ohtsuru Masaru | Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'
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- 同名の論文著者
- Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'の論文著者
Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women' | 論文
- Purification and Characterization of a Glycine-rich Polypeptide Tightly Bound to Cell Walls from Soybean Aleurone Layers
- Fermented Soybean with Thrombosis Preventing Activity Using Mushroom Mycelia as Microbial Source
- Characteristics of Wine Produced by Mushroom Fermentation(Microbiology & Fermentation Technology)
- Characteristics of a Cheese-Like Food Produced by Fermentation of the Mushroom Schizophyllum commune
- Characteristics of Beer-Like Drink Produced by Mushroom Fermentation