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Food Research Institute, Aichi Prefectural Government | 論文
- Effects of Meat-conditioning and Lactic Fermentation on Pork Muscle Protein Degradation
- Pectin Methylesterase Gene (pmeA) from Aspergillus oryzae KBN616 : Its Sequence Analysis and Overexpression, and Characterization of the Gene Product
- Purification and Characterization of the Overexpressed Aspergillus oryzae Xylanase, XynF1
- Molecular Cloning of Xylanase Gene xynG1 from Aspergillus oryzae KBN 616, a Shoyu Koji Mold, and Analysis of Its Expression
- Productino of HM-1 Killer Toxin in Saccharomyces cerevisiae Transformed with the PDR4 Gene and δ-Sequence-Mediated Multi-Integration System
- The Nitrate Reductase Gene from a Shoyu Koji Mold, Aspergillus oryzae KBN616
- Structural Relationships among Killer Toxins Secreted from the Killer Strains of the Genus Williopsis
- Cloning and Sequencing of the Gene Encoding Cyclodextrin Glucanotransferase from Bacillus sp. KC201
- Role of Wheat Protein Fractions in the Expansion of Yakifu (Baked Gluten Product)
- Freezing and Eutectic Points of an Aqueous Amino Acid Solution Containing Ethanol, and the Effect of Ethanol Addition on the Freeze Concentration Process
- Screening for Antioxidative Activity of Edible Pulses
- Efficient Production of Acetic Acid from Glucose in a Mixed Culture of Zymomonas mobilis and Acetobacter sp.
- Ozone Inactivation of Lactic Acid Bacteria
- Starch to Repress Syneresis of Curdlan Gel