スポンサーリンク
Institute of Enology and Viticulture, Yamanashi University | 論文
- Isolation of Two Glucodisaccharides from Japanese Wines
- Immunological Properties and Constituent Amino Acids of Three Xylanases Produced Inductively from Streptomyces sp.
- Purification and Properties of Three Types of Xylanases Induced by Methyl β-Xyloside from Streptomyces sp.
- Induction of Membrane-Bound Xylosidase in a Streptomyces sp.
- Chemical Characterization of Wine Grapes Grown in Japan
- Chemical and Spectral Characterization of Color and Phenolic Compounds Including Anthocyanins in Red Table Wines Made from Grapes Grown in Thailand
- Characterization of Thermostable Invertase from Wine Grapes
- Purification and Some Properties of Xylanase from Cryptococcus flavus
- Purification and Some Properties of Thermostable Invertase from Wine
- An Automated Method for Fluorometric Measurement of Proline in Grapes and Wines
- Comparison of Soluble Protein in Juice and Wine from Koshu Grapes
- ワイン貯蔵庫内かびの生育に及ぼす温度, 水分活性及びエタノールと酢酸気相の影響
- Isolation and Characterization of Bacteria Which Produce α-Xylosidase and Cultural Conditions for Enzyme Production(Biological Chemistry)
- Uptake of β-Xyloside by Streptomyces sp. during Induction of Xylanase : Studies on Xylanase Production (IV)
- Inducers for Xylanase Production by Crytococcus flavus
- 鮭白子から抽出した塩基性ペプチドの抗菌性
- Biological and Enological Stability of Wine Yeasts during Preservation by Periodic Transfer
- Selection and Hybridization of Wine Yeasts for Improved Winemaking Properties : Fermentation Rate and Aroma Productivity
- Distribution of Phenolic Yeasts and Production of Phenolic Off-Flavors in Wine Fermentation
- Introduction of Flocculation Property into Wine Yeasts (Saccharomyces cerevisiae) by Hybridization