スポンサーリンク
Institute of Life Science, Ajinomoto Co., Inc. | 論文
- Taste-active Components in Foods, with Concentration on Umami Compounds
- Rare Bacterium of New Genus Isolated with Prolonged Enrichment Culture
- Isolation of Novel Bacteria and Actinomycetes Using Soil-Extract Agar Medium(Environmental Biotechnology)
- Articulospora sp. Produces Art1, an Inhibitor of Bacterial Histidine Kinase
- New Haliangicin Isomers, Potent Antifungal Metabolites Produced by a Marine Myxobacterium
- Application of Umami Taste Stimulation to Remedy Hypogeusia Based on Reflex Salivation
- Hyposalivation Strongly Influences Hypogeusia in the Elderly
- Purification and Characterization of an N-Terminal Acidic Amino Acid-Specific Aminopeptidase from Soybean Cotyledons (Glycine max)
- Articulospora sp. Produces Art1, an Inhibitor of Bacterial Histidine Kinase