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Institute of Applied Biochemistry, University of Tsukuba | 論文
- 放線菌β-グルコシダーゼによるρ-ニトロフェニルβ-D-ゲンチオビオシドの合成
- 放線菌のβ-1,3-グルカナーゼ系の誘導について
- GENE STRUCTURE AND TRANSCRIPTIONAL REGULATION OF PROOPIOCORTIN AND PROOPIOMELANOTROPIN IN THE SEA LAMPREY, PETROMYZON MARINUS
- Visualizing the Effects of Biofilm Structures on the Influx of Fluorescent Material Using Combined Confocal Reflection and Fluorescent Microscopy
- 大腸菌シトシンデアミナーゼ遺伝子によるアラビドプシスの条件的ネガティブ選抜系
- Efficient Transfer of Intact Oligonucleotides into the Nucleus of Ligament Scar Fibroblasts by HVJ-Cationic Liposomes Is Correlated with Effective Antisense Gene Inhibition^1
- コクガの性フェロモンの同定
- Screening for Milk-clotting Enzyme from Basidiomycetes
- Deodorization of Soybean Protein with Microorganisms
- Chemical Structure of Xylan in Cotton-seed Cake(Biological Chemistry)
- Preparation of Glucuronoxylo-oligosaccharides from an Acid Hydrolysate of Corn-hulls(Biological Chemistry)
- Action of Soymilk-clotting Enzyme from Bacillus sp. K-295G-7 on the Acidic Subunit of Soybean 11S Globulin(Biological Chemistry)
- Application of Soymilk-whey to Production of Beverage Containing α-D-Galactosyl Oligosaccharides(Food & Nutrition)
- Cloning and Sequence Analysis of cDNA for Irpex lacteus Aspartic Proteinase(Biological Chemistry)
- Substrate Specificity of Soymilk-clotting Enzymes I and II from Bacillus sp. K-295G-7 toward Peptide Substrates (Biological Chemistry)
- Coagulation of Proteins in Leguminous Milk by Commercial Proteinases(Food & Nutrition)
- Fiber-structured Cheese Making with Irpex lacteus Milk-clotting Enzyme(Food & Nutrition)
- Functional Properties of Three Soymilk Curds Prepared with an Enzyme, Calcium Salt and Acid(Food & Nutrition)
- Selection of Commercial Enzymes Suitable for Making Soymilk-curd(Food & Nutrition)
- Studies of the Coagulation of Soymilk-protein by Commercial Proteinases(Food & Nutrition)