Shima Jun | National Food Research Institute:(present Office)research Division Of Microbial Sciences Kyoto Unive
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- National Food Research Institute:(present Office)research Division Of Microbial Sciences Kyoto Univeの論文著者
National Food Research Institute:(present Office)research Division Of Microbial Sciences Kyoto Unive | 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