Search Results - Kikuma, Shoko

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    Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread

    Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread by Maeda, Tatsuro, Kikuma, Shoko, Araki, Tetsuya, Ikeda, Gakuro, Takeya, Koji, Sagara, Yasuyuki

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    Dbp9p, a Member of the DEAD Box Protein Family, Exhibits DNA Helicase Activity

    Dbp9p, a Member of the DEAD Box Protein Family, Exhibits DNA Helicase Activity by Kikuma, Takashi, Ohtsu, Masaya, Utsugi, Takahiko, Koga, Shoko, Okuhara, Kohji, Eki, Toshihiko, Fujimori, Fumihiro, Murakami, Yasufumi

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