Tsukiyama Ryo-ichi | Higashimaru Shoyu Co., Ltd.
スポンサーリンク
概要
Higashimaru Shoyu Co., Ltd. | 論文
- Induction and Purification of α-L-Fucosidase from Fusarium oxysporum(Microbiology & Fermentation Industry)
- Comparison of Light-Colored Soy Sauce (Usukuchi) with Regular Soy Sauce (Koikuchi) on Rheological Properties of Various Boiled Vegetables
- Production and Some Properties of Salt-Tolerant β-Xylosidases from a Shoyu Koji Mold, Aspergillus oryzae in Solid and Liquid Cultures
- Blood Group Substance-degrading α-L-Fucosidase Produced by Fusarium oxysporum