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秋田県総合食品研究所 | 論文
- Evaluation of Sake by an Odor Sensor
- Development of novel carrier using natural zeolite and continuous ethanol fermentation with immobilized Saccharomyces cerevisiae in a bioreactor
- Production of bioethanol from spent grain: a by-product of beer production
- Stimulation of saccharifying enzyme Production by immobilized fungal mycelia using liquefied rice treated with protease
- 秋田県の伝統的食品「赤ずし」に関する微生物的考察
- 安全、高品質な食品の製造に関する研究--いぶり大根漬について
- 安全、高品質な食品の製造に関する研究--米麹の製造法についての検討
- Substrate Specificity of a Novel Alcohol Resistant Metalloproteinase, Vimelysin, from vibrio sp.T1800
- Inhibiton of aldose Reductase Activity by Extracts from Hops
- 秋田県産ブドウによる醸造適性試験
- 遠心分離方式による清酒の上槽工程自動化技術の開発
- A Near Infrared Spectroscopic Discrimination of Noodle Flours Using a Principal-Component Analysis Coupled with Chemical Information
- Canonical Discriminant Analysis of Cadmium Content Levels in Unpolished Rice Using a Portable Near-Infrared Spectrometer
- Discrimination of noodle flours using a portable near infrared spectrometer
- Discrimination of plastics based on the chemical structures using a portable near infrared spectrometer
- Anti-leukemia activities of Lup-28-al-20(29)-en-3-one, a lupane triterpene
- Remodeling of Actin Cytoskeleton in Lupeol-Induced B16 2F2 Cell Differentiation
- 秋田味噌用乳酸菌AL-1の開発
- 米味噌のHEMF生成における仕込条件の影響
- 米麹および市販米味噌の抗変異原性