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Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University | 論文
- Corticium rolfsiiのグルコアミラーゼに関する研究
- Relationships between falls, spinal curvature, spinal mobility and back extensor strength in elderly people
- 2J09-3 Construction of a 16S-23S ribosomal DNA internal transcribed spacer sequence (16S-23S rDNA-ITS)-based microarray for the detection of perchloroethylene (PCE)-degrading microorganisms
- 9-50 植物のカリウム吸収促進効果作用を持つ物質の単離・同定(9.植物の無機栄養)
- 土壌病害抑制と根由来抗菌物質
- Identification of Ionizable Groups Essential to the Activity of Isomalto-dextranase from Arthrobacter globiformis
- Substrate Specificity and Subsite Affinities of Honeybee α-Glucosidase II
- Synthesis and Antimycotic Activity of Cinnamyl Benzoate : Studies on Cinnamyl Benzoate (I).
- Design of Microbial Processes and Manufactures Based on the Specialities and Traditions of a Region : A Kumamoto Case
- Practical Soy Sauce Production Using a Mixed Koji-Making System
- Solubilization of a Novel Isoflavone Glycoside-Hydrolyzing β-Glucosidase from Lactobacillus casei subsp. rhamnosus
- Rice Wine Brewing with Sprouting Rice and Barley Malt : Studies on Sprouting Rice Wine Brewing (II).
- Hydrolysis of Isoflavones in Soybean Cooked Syrup by Lactobacillus casei subsp. rhamnosus IFO 3425
- Production and Characteristics of Sprouting Rice Wine
- Batchwise Ethanol Fermentation with Shochu Distillery Waste : Complete Utilization of Shochu Distillery Waste (I).
- Effects of Rice Bran Lipids and Fermentation Temperatures on the Characteristics of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (III).
- Improvement of the Quality of Aromatic Red Rice Wine : Studies on Red Rice Wine Brewing (IV).
- Application of Aromatic Red Rice Bran to Rice Wine Brewing : Studies on Red Rice Wine Brewing (Part 2)
- Ethanol Fermentation of Aromatic Red Rice without Cooking, Studies on Red Rice Wine Brewing (Part 1)
- Caseinphosphopeptides (CPP) in Feces of Rats Fed Casein Diet