Shima Jun | National Food Research Institute:(present Office)research Division Of Microbial Sciences Kyoto Unive
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概要
- SHIMA Junの詳細を見る
- 同名の論文著者
- National Food Research Institute:(present Office)research Division Of Microbial Sciences Kyoto Univeの論文著者
関連著者
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Shima Jun
National Food Research Institute:(present Office)research Division Of Microbial Sciences Kyoto Unive
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Takagi Hiroshi
Graduate School Of Biological Sciences Nara Inst. Of Sci. And Technol.
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Takagi Hiroshi
Graduate School of Biological Sciences, Nara Institute of Science and Technology
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Nakamura Toshihide
National Food Research Institute
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Shima Jun
National Food Research Institute
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Shima Jun
Research Division Of Microbial Sciences Kyoto University
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Sasano Yu
Graduate School Of Biological Sciences Nara Institute Of Science And Technology
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Ohtsu Iwao
Graduate School Of Biological Sciences Nara Inst. Of Sci. And Technol.
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Haitani Yutaka
Research Division Of Microbial Sciences Kyoto University
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Hashida Keisuke
Graduate School Of Biological Sciences Nara Institute Of Science And Technology
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Nakamura Toshihide
Department Of Applied Chemistry Faculty Of Engineering University Of Miyazaki
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OHTSU Iwao
Graduate School of Biological Sciences, Nara Institute of Science and Technology
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Watanabe Itsuki
National Food Research Institute
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Takagi Hiroshi
Graduate School Of Biological Sciences Nara Institute Of Science And Technology
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Hashida Keisuke
Graduate School of Biological Sciences, Nara Institute of Science and Technology
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ANDO Akira
National Institute for Fusion Science
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Mizukami-murata Satomi
National Food Research Institute
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Murata Yoshinori
National Food Research Institute
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Ando Akira
National Food Research Institute
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Takagi Hiroshi
Graduate School Of Biological Sciences Nara Institute Of Science And Technology (naist)
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Haitani Yutaka
Research Division of Microbial Sciences, Kyoto University
著作論文
- Changes in Gene Expression of Commercial Baker's Yeast during an Air-Drying Process that Simulates Dried Yeast Production(BREWING AND FOOD TECHNOLOGY)
- Strategy for simultaneous saccharification and fermentation using a respiratory-deficient mutant of Candida glabrata for bioethanol production(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Characterization of a spontaneous flocculation mutant derived from Candida glabrata : A useful strain for bioethanol production(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Overexpression of the Transcription Activator Msn2 Enhances the Fermentation Ability of Industrial Baker's Yeast in Frozen Dough
- Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough