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Department of Applied Microbial Technology, Kumamoto Institute of Technology | 論文
- ENHANCEMENT OF METHYLMERCURY TOXICITY BY SELENIUM DEFICIENCY
- Sequence Analysis of Replication Origin of Plasmid pLS11 of Bacillus subtilis IFO 3022
- Platelet Aggregation Activity of Thrombin Receptor-Tethered Peptide Ligand Containing Free Thiol or Activated SH Group
- JTII-4 Morphometric and FISH Analysis of Mesothelial Cells and Adenocarcinoma Using LBC
- Cognitive Dysfunction and Histological Findings in Adult Rats One Year After Whole Brain Irradiation
- Identification and Evolution of Venom Phospholipase A2 Inhibitors from Protobothrops elegans Serum
- Novel β-D-Galactofuranose-containing High-mannose Type Oligosaccharides in Ascorbate Oxidase from Acremonium sp. HI-25
- Properties of Ascorbate Oxidase Produced by Acremonium sp. HI-25
- Isolation and Purification of Ascorbate Oxidase from Acremonium sp.HI-25
- 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)