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Industrial Research Division, Mie Prefectural Science and Technology Promotion Center | 論文
- Comparison of Pectins from the Alcohol-insoluble Residue of Japanese Pepper (Zanthoxylum piperitum DC.) Fruit, a Major By-product of Antioxidant Extraction
- Isolation and Characterization of a High-Acetate-Producing Sake Yeast Saccharomyces cerevisiae(BREWING AND FOOD TECHNOLOGY)