Kadokura Toshimori | Department of Fermentation Science and Technology, Faculty of Applied Bio-science, Tokyo University of Agriculture

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概要

関連著者

Kusumoto Kenichi
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
Kadokura Toshimori
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
Nakayama Shunichi
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
Nakazato Atsumi
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
OBA Takahiro
Biotechnology and Food Research Institute
Kadokura Toshimori
Department of Fermentation Science and Technology, Faculty of Applied Bio-science, Tokyo University of Agriculture
Kosugi Shingo
Department of Fermentation Science and Technology, Faculty of Applied Bio-science, Tokyo University of Agriculture
Kiyoshi Keiji
Department of Fermentation Science and Technology, Faculty of Applied Bio-science, Tokyo University of Agriculture

著作論文

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)

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