Kadokura Toshimori | Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
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概要
- KADOKURA Toshimoriの詳細を見る
- 同名の論文著者
- Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agricultureの論文著者
関連著者
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Kadokura Toshimori
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
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Nakayama Shunichi
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
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Nakazato Atsumi
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
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Kusumoto Kenichi
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
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OBA Takahiro
Biotechnology and Food Research Institute
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Mitsuiki Shinji
Department Of Agricultural Chemistry Kyushu University
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OBA Takahiro
Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
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Tabata Ken
Department of Fermentation Science and Technology, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Ohnishi Akihiro
Department Of Central Laboratory Daisan Hospital Jikei University School Of Medicine
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Mitsuiki Shinji
Department Of Applied Chemistry And Biochemistry Kyushu Sangyo University
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Nomiyama Shuji
Nakamura Gakuen University Faculty Of Nutritional Sciences
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Oba Takahiro
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
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NAKAYAMA Shunichi
Department of Fermentation Sciences, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Kadokura Toshimori
Department of Fermentation Science and Technology, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Nakazato Atsumi
Department of Fermentation Science and Technology, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Mitsuiki Shinji
Department Of Applied Chemistry And Biochemistry Faculty Of Engineering Kyushu Sangyo University
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Nakayama Shunichi
Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture
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Bando Yukiko
Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture
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Kadokura Toshimori
Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture
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Ohnishi Akihiro
Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture
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Kusumoto Kenichi
Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
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Nakazato Atsumi
Department of Fermentation Science and Technology, Faculty of Applied Bioscience, Tokyo University of Agriculture
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NAKAYAMA Shunichi
Department of Fermentation Science and Technology, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Kadokura Toshimori
Department of Fermentation Science and Technology, Faculty of Applied Bio-science, Tokyo University of Agriculture
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Kosugi Shingo
Department of Fermentation Science and Technology, Faculty of Applied Bio-science, Tokyo University of Agriculture
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Kiyoshi Keiji
Department of Fermentation Science and Technology, Faculty of Applied Bio-science, Tokyo University of Agriculture
著作論文
- Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Decreased hydrogen production leads to selective butanol production in co-cultures of Clostridium thermocellum and Clostridium saccharoperbutylacetonicum strain N1-4(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28
- Isolation of a high malic and low acetic acid-producing sake yeast Saccharomyces cerevisiae strain screened from respiratory inhibitor 2,4-dinitrophenol (DNP)-resistant strains(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)