TSUCHIYA Eiko | 論文著者

Department of Agrcultural Chemistry, College of Agriculture, University of Osaka Prefecture

Department of Agricultural Chemistry, College of Agriculture, University of Osaka Prefecture

Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

Department of Fermentation Technology, Faculty of Engineering, Hiroshima University

Department of Fermentation Technology, Faculty of Engineering, University of Hiroshima

Department of Fermentation Technology, Hiroshima University

Department Of Molecular Biotechnology Graduate School Of Advanced Science Of Matter Hiroshima Univer

Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive

Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima University

Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Uni

Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University

Faculty of Engineering, Hiroshima University

From The Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

From the Department of Fermentation Technology, Faculty of Engineering, Hiroshima University

Institute of Applied Microbiology, The University of Tokyo

Institute of Applied Microbiology, University of Tokyo

Laboratory of Biophysical Chemistry, Department of Fermentation Technology, Hiroshima University

Laboratory of Biophysical Chemistry, Department oj Fermentation Technology, Hiroshima University

The Institute of Applied Microbiology, The University of Tokyo

The Institute of Applied Microbiology, University of Tokyo