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Yaegaki Technology Department Laboratories Yaegaki Bio-industry Inc. | 論文
- ラットにおけるメシマコブ菌糸体の血糖値上昇抑制作用
- オバルブミン感作鼻炎マウスに対する大麦醗酵エキスの効果
- Antihypertensive Effect of the Milk Fermented by Culturing with Various Lactic Acid Bacteria and a Yeast
- Analysis Method of the Angiotensin-I Converting Enzyme Inhibitory Activity Based on Micellar Electrokinetic Chromatography
- 410 Fate of methanol to CH_4 or H_2 and CO_2 in Methanosarcina barkeri
- Biomethanation of H_2 and CO_2 by Methanobacterium thermoautotrophicum in Membrane and Ceramic Bioreactors
- Extraction of Volatile Fatty Acids from Diluted Aqueous Solution Using a Supported Liquid Membrane
- 326 Extraction of Lower Fatty Acids from Fermentation Broth Using a Supported Liquid Membrane
- Selection of Sulfur Source for Methane Production by Methanobacterium thermoautotrophicum
- Promotive Effect of 5-Aminolevulinic Acid on the Growth and Photosynthesis of Spirulina platensis
- 781 Effect of dissolved oxygen concentration on the growth of Spirulina platensis.
- 424. Mixotrophic and heterotrophic growth characteristics of Spirulina platensis, Euglena gracilis Z and Chlorella sp.
- 113 CELL MASS AND PHYCOCYANIN PRODUCTIONS BY Spirulina platensis IN AN OPTICAL FIBER INSTALLED FERMENTOR.
- Analysis of Elderberry Pigments in Commercial Food Samples by Micellar Electrokinetic Chromatography
- A Novel Method for Measurement of α-Amylase Activity in Rice Koji by Capillary Isoelectric Focusing
- Simultaneous Analysis of Individual Catechins, Caffeine, and Ascorbic Acid in Commercial Canned Green and Black Teas by Micellar Electrokinetic Chromatography
- Analysis of Elderberry Pigments in Commercial Food Samples by Micellar Electrokinetic Chromatography
- Separation and Determination of Monascus Yellow Pigments for Food by Micellar Electrokinetic Chromatography
- Separation and Determination of Yellow and Red Safflower Pigments in Food by Capillary Electrophoresis
- Increased Astaxanthin Production by Phaffia rhodozyma Mutants Isolated as Resistant to Diphenylamine