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Univ. Yamanashi Kofu | 論文
- 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
- Analysis of Lactic Acid Bacterial Flora during Miso Fermentation
- Changes in Isoflavone Compositions of Soybean during Soaking in Water
- Changes in Isoflavone Compositions of Soybean Foods during Cooking Process
- Characterization of Major Stable Proteins in Chardonnay Wine
- 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
- Study on Ground States of Quantum Spin Systems by Restructuring Method