Release Process of Protein from Baker's Yeast by Disruption in Agitating Bead Mill.
スポンサーリンク
概要
著者
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Morohashi Shoichi
Department of Chemical and Biochemical Engineering, Toyama University
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Hoshino Kazuhiro
Department of Chemical and Biochemical Engineering, Toyama University
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SASAKURA TOSHISUKE
Department of Chemical and Biochemical Engineering, Faculty of Engineering, Toyama University
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Okada Shinichi
Department of Chemical and Biochemical Engineering, Toyama University
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Hataya Tomoyuki
Department of Chemical and Biochemical Engineering, Toyama University
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Sasaki Tomokazu
Department of Chemical and Biochemical Engineering, Toyama University
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