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Gekkeikan Research Institute Gekkeikan Sake Co. Ltd. | 論文
- Cloning of a Novel Tyrosinase-Encoding Gene (melB) from Aspergillus oryzae and Its Overexpression in Solid-State Culture (Rice Koji)(BREWING AND FOOD TECHNOLOGY)
- Functional Changes of Polyethylene Glycol-modified Serine Proteinase from Aspergillus sojae and Interaction with α_2-Macroglobulin(Biological Chemistry)
- Induction of Yeast Sporulation by Lysine-Related Compounds and Glutathione in Nutrition-Rich Conditions
- Modification of Potato and Yeast Phosphorylases with Cyclodextrin-Dialdehyde(Biological Chemistry)
- Affinity Labeling of Muscle Phosphorylase b with α-Cyclodextrin-Dialdehyde(Biological Chemistry)
- Inhibition of α-Amylase and Phosphorylases by Cyclodextrin-Dialdehyde(Biological Chemistry)
- Cyclodextrin-Dialdehyde Prepared by Periodate Oxidation(Biological Chemistry)
- Fluorescent Derivatives of Polysaccharide Dialdehyde as Substrates for Glucanases(Biological Chemistry)
- Highly Reactive Dialdehydes of Cellulose and α-Cyclodextrin(Biological Chemistry)
- Preparation and Characterization of Taka-amylase A Attached to Carboxymethyl Dextran by Water-soluble Carbodiimide(Biological Chemistry)
- Use of Water-soluble Carbodiimide(EDC) for Immobilization of EDC-sensitive Dextranase(Biological Chemistry)
- Characterization of the Complex between α_2-Macroglobulin and a Serine Proteinase from Bacillus natto(Biological Chemistry)
- Comparative Study on the Specificities of Several Fungal Aspartic and Acidic Proteinases towards the Tetradecapeptide of a Renin Substrate(Biological Chemistry)
- Identification of N-terminal Autodigestion Target Site in Subtilisin ALP I
- Alkaline-Resistance Model of Subtilisin ALP I, a Novel Alkaline Subtilisin
- Nucleotide Sequence of the Subtilisin NAT Gene, aprN, of Bacillus subtilis (natto)
- A New High-mannose Type N-Linked Oligosaccharide from Aspergillus Carboxypeptidase
- Some Properties of Granule-bound Starch Synthase in Suspension-cultured Soybean Cells(Biological Chemistry)
- Methods for Sporulation of Industrially Used Sake Yeasts
- On the Importance of Calcium and Magnesium Ions in Yeast Solution