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Publications by Toshiteru OBA
Honkaku-Shochu Production Using Shaking Cultured Medium of Aspergillus Kawachii
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Differences of Sensory Identification, Their Recall and Retention of Sake Samples Among Three Panel Groups.
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Studies on the Browning of Rice Koji (Part 1) Conditions of the Browning
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Related publications
Ethanol Production From Raw Satsuma Mandarin Peel Without Cooking by Using Enzyme Preparation of Aspergillus Niger Cultured in the Medium Containing Peel Wastes.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Improved Mannan-Degrading Enzymes’ Production by Aspergillus Niger Through Medium Optimization
New Biotechnology
Medicine
Biotechnology
Molecular Biology
Bioengineering
Kojic Acid Production Using Mixed Cultures of Aspergillus Oryzae and Aspergillus Tamarii
International Journal of Applied Pharmaceutics
Pharmaceutical Science
Characteristics of Enzyme Production by Shochu Koji Mold
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Optimised Production of L-Glutaminase: A Tumour Inhibitor From Aspergillus Flavus Cultured on Agroindustrial Residues
African Journal of Biotechnology
Cellulase Production by Trichoderma Longi, Aspergillus Niger and Saccharomyces Cerevisae Cultured on Plantain Peel
Research Journal of Microbiology
Applied Microbiology
Biotechnology
Infectious Diseases
Microbiology
Food Science
Statistical Optimization of an Acid Protease Production by a Local Aspergillus Niger MH109542 Using a Medium Based on Decommissioned Dates
Asia Pacific Journal of Molecular Biology and Biotechnology
Production of Bioethanol From Rice Husk Using Aspergillus Niger and Trichoderma Harzianum
Bayero Journal of Pure and Applied Sciences
Citric Acid Production by Aspergillus Niger Using Banana and Plantain Peels
GSC Biological and Pharmaceutical Sciences
