Nakayama Shunichi | Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
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概要
- Nakayama Shunichi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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Nakayama Shunichi
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
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OBA Takahiro
Biotechnology and Food Research Institute
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OBA Takahiro
Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
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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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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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Kuhara Satoru
Graduate School Of Genetic Resources Technology Kyushu University
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Tashiro Kosuke
Graduate School Of Genetic Resources Technology Kyushu University
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Mitsuiki Shinji
Department Of Agricultural Chemistry Kyushu University
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Kuhara Satoru
Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu University
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Kuhara Satoru
Graduate School Of Genetic Resources Technol. Kyushu Univ.
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Kusumoto Kenichi
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
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Suenaga Hikaru
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
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Suenaga Hikaru
Biotechnolgy And Food Research Institute Fukuoka Industrial Technology Center
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Mitsuiki Shinji
Department Of Applied Chemistry And Biochemistry Kyushu Sangyo University
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Nomiyama Shuji
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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Tabata Ken
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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Yamada Tasuku
Department Of Cardiologyese Red Cross Society Wakayama Medical Center
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Ohnishi Akihiro
Department Of Central Laboratory Daisan Hospital Jikei University School Of Medicine
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Matsuoka Hideki
Department Of Materials Science And Metallurgy Faculty Of Engineering The University Of Tokyo
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HIRAKAWA Hideki
Graduate School of Systems Life Sciences, Kyushu University
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Yamamoto Yoshitsugu
Graduate School Of Systems And Information Engineering University Of Tsukuba
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Muta Shigeru
Graduate School Of Genetic Resources Technology Kyushu University
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Muta Shigeru
Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu University
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KITAGAKI Hiroshi
Saga Univ.
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KITAGAKI Hiroshi
Faculty of Agriculture, Saga University
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NOMIYAMA Shuji
Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
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Hirakawa Hideki
Laboratory For Plant Genome Informatics Department Of Plant Genome Research Kazusa Dna Research Inst
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Yamamoto Yoshitsugu
Graduate School Of Genetic Resources Technology Kyushu University
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Kitagaki Hiroshi
Faculty Of Agriculture Saga University
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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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YAMADA Tasuku
Department of Polymer Chemistry, Kyoto 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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NAKAYAMA Shunichi
Department of Polymer Chemistry, Kyoto University
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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
- Properties of a Trifluoroleucine-Resistant Mutant of Saccharomyces cerevisiae
- Asp578 in LEU4p Is One of the Key Residues for Leucine Feedback Inhibition Release in Sake Yeast
- Properties of a High Malic Acid-Producing Strains of Saccharomyces cerevisiae Isolated from Sake Mash
- Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- X-ray Reflectivity Study of the Effect of Ion Species on Nanostructure and Its Transition of Poly(styrenesulfonate) Brush at the Air/Water Interface
- 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)