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Department of Brewing and Fermentation, Tokyo University of Agriculture | 論文
- Intrinsic Luminescences and Exction Diffusion in RbI Crystals
- Asymmetric Electrosynthesis of Amino Acid Using an Electrode Modified with Amino Acid Oxidase and Electron Mediator
- Purification and Properties of Extracellular Carboxyl Proteinase Secreted by Candida pulcherrima
- L-Lactic Acid Production from Canned Pineapple Syrup by Rapid Sucrose Catabolizing Lactobacillus paracasei NRIC 0765
- Auditory perception in auditory neuropathy : Clinical similarity with auditory verbal agnosia
- Stimulation of filamentous Bulking of Activated Sludge by Lactic Acid, Acetic Acid, and Glucose.
- Structure of Antibacterial Substance in Extract of Cocklebur Leaves Used for Preparation of Wheat-Koji (qu) Described in the Chinese Classic "Chi-min-yao-shu" and Its Effect on Growth of Bacteria and Yeasts
- Isolation of Peptides from an Enzymatic Hydrolysate of Food Proteins and Characterization of Their Taste Properties
- Sweetness of Lysozymes
- Angiotensin I-Converting Enzyme Inhibitory Action of Fish Sauce.