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TAKARA SHUZO CO. LTD. | 論文
- 酒類調味料の調理効果について
- A hapl Mutation in a Laboratory Strain of Saccharomyces cerevisiae Results in Decreased Expression of Ergosterol-Related Genes and Cellular Ergosterol Content Compared to Sake Yeast(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
- Microbial Polyhydroxylation of Progesterone by Acremonium strictum
- Microbial Production of Two New Dihydroxylated Androstenedione Derivatives by Acremonium strictum
- Characterization of Explosion Wood : 1. Structure and Physical Properties
- Strategies for Tolerance Induction against Xenogeneic-Gene-Transduced Hematopoietic Stem Cells and Their Selective Expansion in a Monkey Model
- Identification of Aromatic Monomers in Steam-Exploded Popler and Their Influences on Ethanol Fermentatoin by Saccharomyces cerevisiae
- 酒類調味料の調理効果に関する最近の知見 (特集:調味料、調味エキス。独自の機能性素材としても利用)
- 酒類調味料の調理効果について