Masuda Yasuyuki | General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
スポンサーリンク
概要
関連著者
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Masuda Yasuyuki
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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Takahashi Toshinari
General Research Laboratories Of Kiku-masamune Sake Brewing Co.ltd.
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Mizuno Masashi
Department Of Agrobioscience Graduate School Of Agricultural Science Kobe University
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Mizoguchi Haruhiko
General Research Labolatories Of Kiku-masamune Sake Brewing Co. Ltd.
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Nishitani Yosuke
Organization Of Advanced Sci. And Technol. Kobe Univ.
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NISHITANI Yosuke
Organization of Advanced Science and Technology, Kobe University
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Yoshida Kazutoshi
Hyogo Prefectural Inst. Technol. Kobe Jpn
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Takahashi Toshinari
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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Nishitani Yosuke
Organization Of Advanced Science And Technology Kobe University
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Mizuno Masashi
Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University
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Masuda Yasuyuki
General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd.
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Yoshida Kazutoshi
Hyago Prefectural Institute of Technology
著作論文
- TLR ligands of Lactobacillus sakei LK-117 isolated from seed mash for brewing sake are potent inducers of IL-12(BREWING AND FOOD TECHNOLOGY)
- TLR ligands of Lactobacillus sakei LK-117 isolated from seed mash for brewing sake are potent inducers of IL-12
- Anti-allergic effect of lactic acid bacteria isolated from seed mash used for brewing sake is not dependent on the total IgE levels
- Anti-allergic effect of lactic acid bacteria isolated from seed mash used for brewing sake is not dependent on the total IgE levels(BREWING AND FOOD TECHNOLOGY)
- Anti-allergic effect of lactic acid bacteria isolated from seed mash used for brewing sake is not dependent on the total IgE levels