Hattori Ryota | Applied Microbiology Division, National Food Research Institute
スポンサーリンク
概要
関連著者
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Kusumoto K
National Food Research Institute
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Suzuki S
National Food Research Institute
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Kuriyama Ken-ichi
Department Of Applied Molecular Biology And Biochemistry Tokyo University Of Agriculture And Technol
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Kusumoto Ken-ichi
National Food Research Institute
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Suzuki Satoshi
National Food Research Institute Naro
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Hattori Ryota
Applied Microbiology Division, National Food Research Institute
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SUZUKI Satoshi
National Food Research Institute, National Agriculture and Food Research Organization (NARO)
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Tada Sawaki
National Food Research Institute
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Fukuoka Mari
National Food Research Institute Naro
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KUSUMOTO Kenichi
National Food Research Institute
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Hattori Ryota
National Food Research Institute National Agriculture And Food Research Organization
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Matsushita Mayumi
National Food Research Institute National Agriculture And Food Research Organization (naro)
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Kitamoto Noriyuki
Food Research Center Aichi Industrial Technology Institute
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Kitamoto Noriyuki
Aichi Industrial Technol. Inst. Aichi Jpn
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Suzuki Satoshi
National Food Research Institute
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Kitamoto Noriyuki
Food Res. Center Aichi Ind. Tech. Inst.
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Marui Junichiro
Applied Microbiology Division, National Food Research Institute
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Ishida Hiroki
Gekkeikan Sake Co. Ltd.
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Ishida Hiroki
Research Institute Gekkeikan Sake Co. Ltd.
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Kitamoto Noriyuki
Food Research Center, Aichi Industrial Technology Institute
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MIZUNO Takeshi
School of Agriculture, Nagoya University
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Hattori Ryota
National Food Research Institute, National Agriculture and Food Research Organization (NARO)
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Matsushita-Morita Mayumi
National Food Research Institute, National Agriculture and Food Research Organization (NARO)
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TADA Sawaki
National Food Research Institute, National Agriculture and Food Research Organization (NARO)
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FURUKAWA Ikuyo
National Food Research Institute, National Agriculture and Food Research Organization (NARO)
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YAMAGATA Youhei
Department of Agriscience and Bioscience, Tokyo University of Agriculture and Technology
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KUSUMOTO Ken-Ichi
National Food Research Institute, National Agriculture and Food Research Organization (NARO)
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Fukuoka Mari
National Food Research Institute
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Yamagata Y
Tohoku Univ. Sendai Jpn
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Takeuchi Michio
Department Of Applied Molecular Biology And Biochemistry Tokyo University Of Agriculture And Technol
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Takeuchi Michio
Department Of Agriscience And Bioscience Tokyo University Of Agriculture And Technology
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Yamagata Youhei
Dep. Of Applied Molecular Biology And Biochemistry Tokyo Univ. Of Agriculture And Technol.
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Yamagata Youhei
Department Of Applied Molecular Biology And Biochemistry Tokyo University Of Agriculture And Technol
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Yamagata Youhei
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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MATSUSHITA MORITA
National Food Research Institute, NARO
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Amano Hitoshi
Gifu R&d Center Amano Enzyme Inc.
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Furukawa Ikuyo
National Food Research Institute National Agriculture And Food Research Organization (naro)
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Marui Junichiro
National Food Res. Inst. National Agriculture And Food Res. Organization (naro)
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Marui Junichiro
National Food Research Institute National Agriculture And Food Research Organization (naro)
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MATSUSHITA MORIT
National Food Research Institute, National Agriculture and Food Research Organization (NARO)
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Tada Sawaki
Applied Microbiology Division National Food Research Institute
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SUGIMOTO Tatsuya
Nakamo
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Marui Junichiro
Applied Microbiology Division National Food Research Institute
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Shiraishi Yohei
Bio'c
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Fukuoka Mari
Applied Microbiology Division National Food Research Institute
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Hattori Ryota
Applied Microbiology Division National Food Research Institute
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SUZUKI Satoshi
Applied Microbiology Division, National Food Research Institute
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KUSUMOTO Ken-Ichi
Applied Microbiology Division, National Food Research Institute
著作論文
- Production of Polygalacturonase by Recombinant Aspergillus oryzae in Solid-State Fermentation Using Potato Pulp
- Characterization of an Aspergillus oryzae Cysteinyl Dipeptidase Expressed in Escherichia coli
- Comparison of Acid Phosphatase Gene Expression Profiles in Solid-State Rice and Soybean Cultures of an Aspergillus oryzae Strain with Low Acid Phosphatase Activity (KBN8048) : Implications for Miso Brewing