Ueda Seinosuke | Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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概要
- UEDA Seinosukeの詳細を見る
- 同名の論文著者
- Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technologyの論文著者
関連著者
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Ueda Seinosuke
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
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Ohba Riichiro
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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UEDA Seinosuke
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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Ueda S
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ohba R
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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TERAMOTO Yuji
Department of Agricultural Chemistry, Kyushu University
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Teramoto Yuji
Department Of Agricultural Chemistry Kyushu University
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OHBA Riichiro
Department of Applied Microbial Technology, Faculty of Engineering, Sojo University
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Teramoto Y
Kumamoto Inst. Technol. Kumamoto Jpn
著作論文
- Sequence Analysis of Replication Origin of Plasmid pLS11 of Bacillus subtilis IFO 3022
- Synthesis and Antimycotic Activity of Cinnamyl Benzoate : Studies on Cinnamyl Benzoate (I).
- Design of Microbial Processes and Manufactures Based on the Specialities and Traditions of a Region : A Kumamoto Case
- Practical Soy Sauce Production Using a Mixed Koji-Making System
- Solubilization of a Novel Isoflavone Glycoside-Hydrolyzing β-Glucosidase from Lactobacillus casei subsp. rhamnosus
- Rice Wine Brewing with Sprouting Rice and Barley Malt : Studies on Sprouting Rice Wine Brewing (II).
- Hydrolysis of Isoflavones in Soybean Cooked Syrup by Lactobacillus casei subsp. rhamnosus IFO 3425
- Production and Characteristics of Sprouting Rice Wine
- Batchwise Ethanol Fermentation with Shochu Distillery Waste : Complete Utilization of Shochu Distillery Waste (I).
- Effects of Rice Bran Lipids and Fermentation Temperatures on the Characteristics of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (III).