沖縄の伝統発酵食品と微生物 : 泡盛を中心に(<特集>伝統発酵食品研究の新展開〜微生物共生から探る〜)
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概要
- 論文の詳細を見る
- 2012-06-25
著者
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外山 博英
山口大学農学部生物機能科学科
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外山 博英
琉球大学農学部生物資源科学科
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外山 博英
京大・化研:(現)山口大・農
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外山 博英
山口大学農学部
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Toyama Hirohide
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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Takayanagi H
Research Center For Biological Function The Kitasato Institute
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塚原 正俊
トロピカルテクノセンター
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外山 博英
琉球大・農・亜熱生資
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Tanaka Y
School Of Pharmaceutical Sciences Kitasato University The Kitasato Institute
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Toyama Hirohide
Institute For Chemical Research Kyoto University
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外山 博英
琉球大学農学部亜熱帯生物資源科学科
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塚原 正俊
株式会社バイオジェット
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渡邉 泰祐
琉球大・農・亜熱生資
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渡邉 泰祐
琉球大学農学部亜熱帯生物資源科学科
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塚原 正俊
(株)バイオジェット
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渡邉 泰祐
琉球大学農学部
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