OYAMA SHOJI | The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

スポンサーリンク

概要

関連著者

Yokotsuka Koki
The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University
KUSHIDA TADAE
The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University
KAKEHASHI YUKIO
The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University
OYAMA SHOJI
The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University
KATO AKIRA
The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University
AKATSUKA SHINICHIRO
The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University
YOSHITAKE SHIGEHIRO
The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University
Kushida Tadae
The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University
Oyama Shoji
The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University
Akatsuka Shinichiro
The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University
Yoshitake Shigehiro
The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University
Kakehashi Yukio
The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University
Kato Akira
The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

もっと見る

著作論文

Production and Properties of Lytic Enzyme and an Exo-β-1,3-Glucanase from Streptomyces murinus : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (IX)

スポンサーリンク