Biochemical Properties of a New Lantibiotic Produced by Lactococcus lactis IO-1
スポンサーリンク
概要
著者
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Inui Takako
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Ishizaki Ayaaki
Department Of Food Science And Technology Kyushu University
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TONOKAWA MICHIO
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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Koba Yojiro
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Koba Yojiro
Department Of Bioresource College Of Agriculture Ehime University
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Matsusaki Hiromi
Department of Food Science and Technology, Faculty of Agriculture,Kyushu University
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Uryu Kazuko
Department of Food Science and Technology, Faculty of Agriculture,Kyushu University
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Kurematsu kayo
Department of Food Science and Technology, Faculty of Agriculture,Kyushu University
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Ichii Satoe
Department of Food Science and Technology, Faculty of Agriculture,Kyushu University
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Hayami Tomoyuki
Department of Food Science and Technology, Faculty of Agriculture,Kyushu University
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Hayami Tomoyuki
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Kurematsu Kayo
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Matsusaki H
Kyushu Univ. Fukuoka Jpn
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Ichii Satoe
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Uryu Kazuko
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Ishizaki Ayaaki
Department Of Food Science And Technology Faculty Of Agriculture 46-09 Kyushu University
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Tonokawa M
Kyusyu Univ. Fukuoka Jpn
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Tonokawa Michio
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Koba Yojiro
Department of Food Science and Technology, Faculty of Agriculture,Kyushu University
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Ishizaki Ayaaki
Department of Food Science and Technology, Faculty of Agriculture,Kyushu University
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