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Department of Biochemistry, School of Medicine Nagoya University | 論文
- Purification and Characterization of a Glycine-rich Polypeptide Tightly Bound to Cell Walls from Soybean Aleurone Layers
- Fermented Soybean with Thrombosis Preventing Activity Using Mushroom Mycelia as Microbial Source
- Characteristics of Wine Produced by Mushroom Fermentation(Microbiology & Fermentation Technology)
- Characteristics of a Cheese-Like Food Produced by Fermentation of the Mushroom Schizophyllum commune
- Characteristics of Beer-Like Drink Produced by Mushroom Fermentation
- Development of Mushrooms for Thrombosis Prevention by Protoplast Fusion
- Dielectrophoresis Conditions for Pearl Chain Formation and Effect of Pulse Field Strength on Protoplast Breakdown of Hericium erinaceum
- Effect of Culture Broths from Various Microorganisms on Fruiting of Pleurotus ostreatus
- The Artificial Cultivation of Collybia spp. W0003
- Effect of culture broths from various microorganisms on fruiting of Pleurotus ostreatus W0001
- Cultural characteristics of Laetiporus sulphureus, producing an anti-thrombin substance
- Growth Stimulation of Bifidobacteria by a Mixed Culture with Vitamin B_-Producing Klebsiella pneumoniae IFO 13541
- Cation Permeability in Soybean Aleurone Layer
- Aspartate Dehydrogenase in Vitamin B12-Producing Klebsiella pneumoniae IFO 13541
- ENZYMATIC STUDY ON FOLIC ACID BIOSYNTHESIS BY MYCOBACTERIUM AVIUM