Determination of Sulfur Dioxide in Wine and Dried Fruits Using a Microbial Sensor

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概要

• 論文の詳細を見る
• 山梨大学の論文

著者

• NAKAMURA Kazuo

  Department of Management and Information Systems Science Nagaoka University of Technology

• Nakamura K

  Kyoto Univ. Uji Jpn

• AMANO YOSHIFUMI

  Department of Fermentation Technology, Faculty of Engineering, Yamanashi University

• KUROSAWA HIROSHI

  Department of Applied Chemistry and Biotechnology, Faculty of Engineering, Yamanashi University

• Rosadi Dadang

  Department of Applied Chemistry and Biotechnology, Faculty of Engineering, Yamanashi University

• Kurosawa H

  Division Of Medicine And Engineering Science Interdisciplinary Graduate School Of Medicine And Engin

• Rosadi Dadang

  Dept. Appl. Chem. And Biotechnol. Fac. Eng. Yamanashi Univ.

• Amano Y

  Division Of Medicine And Engineering Science Interdisciplinary Graduate School Of Medicine And Engin

• Amano Yoshifumi

  Department Of Applied Chemistry And Biotechnology Faculty Of Engineering Yamanashi University

• Kurosawa Hiroshi

  Department Of Applied Chemistry And Biotechnology Faculty Of Engineering Yamanashi University

• Nakamura Kazuo

  Department Of Clinical Pharmacy And Pharmacology Graduate School Of Medical And Dental Sciences Kago

• Nakamura Kazuo

  Department Of Biological Sciences University Of Lethbridge

• Nakamura Kazuo

  Department Of Biochemistry Kitasato University School Of Medicine

• Nakamura Kazuo

  Department of Applied Chemistry and Biotechnology, Faculty of Engineering, Yamanashi University

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