Takeshima Naoki | Research Laboratory, Sanwa Shurui Co. Ltd.,
スポンサーリンク
概要
Research Laboratory, Sanwa Shurui Co. Ltd., | 論文
- Production of Acid-Stable α-Amylase by Aspergillus kawachii during Barley Shochu-Koji Production
- A Novel Method for Screening High Glycerol- and Ester-Producing Brewing Yeasts (Saccharomyces cerevisiae) by Heat Shock Treatment
- Intracellular Fatty Acid Formation and Alcohol Acetyl Transferase Gene Expression in Brewing Yeast (Saccharomyces cerevisiae) Treated with Heat Shock
- Enhanced Glycerol Production in Shochu Yeast by Heat-Shock Treatment is Due to Prolonged Transcription of GPD1
- Formation of Acid-Labile α-Amylase during Barley-Koji Production