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National Institute of Bioscience and Human-Technology (NIBH) | 論文
- Structures of Al-Ti Peritectic System Alloys Solidified under Microgravity Conditions (TR-IA6号機特集(1))
- Selective and Continuous Degradation of Carbazole Contained in Petroleum Oil by Resting Cells of Sphingomonas sp. CDH-7
- Analysis of Alcohol Oxidase Isozymes in Gene-Disrupted Strains of Methylotrophic Yeast Pichia methanolica
- Purification and Properties of Gentisate 1,2-Dioxygenase from Rhodococcus erythropolis S-1
- Purification and Properties of 3 Types of Monohydroxybenzoate Oxygenase from Rhodococcus erythropolis S-1
- Purification and Properties of Phthalate Oxygenase from Rhodococcus erythropolis S-1
- Temperature- and Detergent-Dependent Oligomeric Structures of Flavoprotein Monohydroxybenzoate Hydroxylases from Rhodococcus erythropolis
- Purification and Characterization of o-Hydroxyphenylacetate 5-Hydroxylase, m-Hydroxyphenylacetate 6-Hydroxylase and p-Hydroxyphenylacetate 1-Hydroxylase from Rhodococcus erythropolis
- Location of Flavoprotein-Aromatic Compound Oxygenases from Rhodococcus erythropolis
- Notes on two Umbelopsis species : U. nana and U. vinacea from Japan
- Notes on Ordus chiayiensis in Tsukuba
- A New Peptidase Specific to D-Amino Acid Peptides from a Nocardia sp.
- Purification and Properties of a Peptidase from Nocardia orientalis Specific to D-Amino Acid Peptides(Biological Chemistry)
- Isolation of Bacteria Degrading Carbazole under Microaerobic Conditions, i.e. Nitrogen Gas Substituted Conditions
- Alkylated Benzothiophene Desulfurization by Rhodococcus sp. Strain T09
- Fluorescence-Quenching Phenomenon by Photoinduced Electron Transfer between a Fluorescence Dye and a Nucleotide Base
- Cold-Active Pectinolytic Activity of Psychrophilic-Basidiomycetous Yeast Cystofilobasidium capitatum Strain PPY-1
- cDNA Cloning And Sequence Analysis Of A Precursor For Endothelin-3 From Mouse Intestine
- Inhibitory Effect of Alginic Acids on Hyaluronidase and on Histamine Release from Mast Cells
- Assessment of the Microbial Contribution to the Processing of Salted Salmon Roe (Sujiko)