Izawa Shingo | Laboratory Of Microbial Technology Graduate School Of Science And Technology Kyoto Institute Of Tech
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概要
- Izawa Shingoの詳細を見る
- 同名の論文著者
- Laboratory Of Microbial Technology Graduate School Of Science And Technology Kyoto Institute Of Techの論文著者
関連著者
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Izawa Shingo
Laboratory Of Microbial Technology Graduate School Of Science And Technology Kyoto Institute Of Tech
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Izawa Shingo
Laboratory of Microbial Technology, Graduate School of Science and Technology, Kyoto Institute of Te
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Miki Takeo
The Inst. Of Enology And Viticulture Yamanashi Univ.
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Inoue Y
Research Institute For Food Science Kyoto University
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Inoue Yoshiharu
Research Institute For Food S-cience Kyoto University
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Izawa Shingo
Research Institute For Food Science Kyoto University
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Izawa Shingo
Laboratory Of Molecular Microbiology Graduate School Of Agriculture Kyoto University
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Miki Takeo
The Institute Of Enology And Viticulture University Of Yamanashi
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Ito Yoshiaki
The Institute Of Enology And Viticulture University Of Yamanashi
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Inoue Y
Kyoto Univ. Kyoto
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SHINOHARA Takashi
The Institute of Enology and Viticulture, Yamanashi University
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KITA Takeomi
Laboratory of Molecular Microbiology, Graduate School of Agriculture, Kyoto University
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IKEDA Kayo
Laboratory of Molecular Microbiology, Graduate School of Agriculture, Kyoto University
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INOUE Yoshiharu
Laboratory of Molecular Microbiology, Graduate School of Agriculture, Kyoto University
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KUROHA Kazumasa
The Institute of Enology and Viticulture, University of Yamanashi
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Kuroha Kazumasa
The Institute Of Enology And Viticulture University Of Yamanashi
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Ikeda Kayo
Laboratory Of Molecular Microbiology Graduate School Of Agriculture Kyoto University
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Miki T
The Institute Of Enology And Viticulture Yamanashi University
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Kita Takeomi
Laboratory Of Molecular Microbiology Graduate School Of Agriculture Kyoto University
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Shinohara Takashi
The Institute Of Enology And Viticulture University Of Yamanashi
著作論文
- Potential of Yeasts Isolated in Botrytized Grape Juice to be New Wine Yeasts
- Formation of Cytoplasmic P-Bodies in Sake Yeast during Japanese Sake Brewing and Wine Making
- Ethanol Stress Response in the mRNA Flux of Saccharomyces cerevisiae