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Chemical analysis of the sugar moiety of monohexosylceramide contained in koji, Japanese traditional rice fermented with Aspergillus.

発表形態:
原著論文
主要業績:
主要業績
単著・共著:
共著
発表年月:
2016年02月
DOI:
会議属性:
国際会議(国内開催を含む)
査読:
有り
リンク情報:

日本語フィールド

著者:
Hiroshi Hamajima, Ayumi Fujikawa, Mikako Yamashiro, Takatoshi Ogami, Seiichi Kitamura, Masahito Tsubata, Sei Tan, Haruka Matsunaga, Kazutaka Sawada, Satoshi Kumagai, Nobuyuki Hayashi, Koji Nagao, Teruyoshi Yanagita, Takuji Oka, Susumu Mitsutake and Hiroshi Kitagaki*
題名:
Chemical analysis of the sugar moiety of monohexosylceramide contained in koji, Japanese traditional rice fermented with Aspergillus.
発表情報:
Fermentation, 2016, 2(1), 2; 巻: 2 号: 1 ページ: 2
キーワード:
概要:
抄録:

英語フィールド

Author:
Hiroshi Hamajima, Ayumi Fujikawa, Mikako Yamashiro, Takatoshi Ogami, Seiichi Kitamura, Masahito Tsubata, Sei Tan, Haruka Matsunaga, Kazutaka Sawada, Satoshi Kumagai, Nobuyuki Hayashi, Koji Nagao, Teruyoshi Yanagita, Takuji Oka, Susumu Mitsutake and Hiroshi Kitagaki*
Title:
Chemical analysis of the sugar moiety of monohexosylceramide contained in koji, Japanese traditional rice fermented with Aspergillus.
Announcement information:
Fermentation, 2016, 2(1), 2; Vol: 2 Issue: 1 Page: 2


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