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Publications by Yukinobu KAWAMURA
Carbohydrate Fermentation Patterns of Salt-Torelant Strains of Tetragenococcus Halophilus Isolated From Soy Sauce Mashes in Various Regions
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Characterization and Identification of Tetragenococcus Halophilus and Tetragenococcus Muriaticus Strains From Fish Sauce (Nam-Pla)
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A Partial Proteome Reference Map of Tetragenococcus Halophilus and Comparative Proteomic and Physiological Analysis Under Salt Stress
RSC Advances
Chemistry
Chemical Engineering
Sporosarcina Luteola Sp. Nov. Isolated From Soy Sauce Production Equipment in Japan
Journal of General and Applied Microbiology
Medicine
Applied Microbiology
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Biotechnology
Changes in Microflora and Flavor of Soy Sauce (Ganjang) According to the Salt Concentration
Food Engineering Progress
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The Globalization of Soy Sauce
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Non-Enzymic Browning of Soy Sauce
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Hypolipidemic Effect of Shoyu Polysaccharides From Soy Sauce in Animals and Humans
International Journal of Molecular Medicine
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Utilization of Carbonized Soy Sauce Mash Grains
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Antibiotics Resistance of Stenotrophomonas Maltophilia Strains Isolated From Various Clinical Specimens
African Health Sciences
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