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The Institute of Enology and Viticulture, Yamanashi University | 論文
- カベルネ・ソービニヨンとマスカット・ベリーAブドウからのブラッシュ・ワインの製造
- Analysis of Lactic Acid Bacterial Flora during Miso Fermentation
- Isolation and Characterization of the Lactic Acid Bacterial Strain GM005 Producing a Antibacterial Substance from Miso-Paste Product
- Potential of Yeasts Isolated in Botrytized Grape Juice to be New Wine Yeasts
- Changes in Isoflavone Compositions of Soybean during Soaking in Water
- Changes in Isoflavone Compositions of Soybean Foods during Cooking Process
- Turbidity Formation Caused by Interaction of Must Proteins with Wine Tannins : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (XVII).
- Characterization of a Class III Chitinase from Vitis vinifera cv. Koshu(GENETICS,MOLECULAR BIOLOGY,AND GENE ENGINEERING)
- Restriction Fragment Length Polymorphism Analysis of 16S rRNA Genes in Lactic Acid Bacteria Isolated from Red Wine
- Isolation and Structure of Antimicrobial Substances from Paprika Seeds
- Comparison of Composition of Wines Made Using Liquid Starters of Saccharomyces cerevisiae W3 and OC2 and Active Dry Yeast Forms of the Same Strains
- Utilization of KHR Killer as Genetic Marker for Purity Test of Starter Yeast during Fermentation of Grape Musts
- 重質油の転換技術
- Agrobacterium rhizogenes の保存温度とその期間が毛状根誘導能力に及ぼす影響
- 遅腐れ病菌の培養濾液にある"甲州"ブドウカルスの選抜〔英文〕
- Selection and Fermentation Properties of Cryophilic Wine Yeasts
- Growth Inhibition of Film-Forming Yeasts During Production of Ume-Zuke (Pickled Japanese Apricots) by an Antimicrobial Fraction Extracted from Paprika Seeds.