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Toshikazu Takesako
Toshikazu Takesako
Chemistry
By-product
Lactic acid
Biotechnology
Fermentation
4
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25
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Properties and physiological functionality of a new beverage made from sweet potato shochu distillery by–product and milk fermented with lactic acid bacterium
2010
Journal of the Society of Brewing, Japan
Toshikazu Yonemoto
Tomoki Nakano
Toshikazu Takesako
Takayuki Nakano
De-Xing Hou
Makoto Fujii
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Enrichment of functional ingredients of a sweet potato Syochu distillery by–product treated by hydrothermal reaction
2010
Journal of the Society of Brewing, Japan
Toshikazu Yonemoto
Masamune Moriyama
Toshikazu Takesako
Hiroki Ando
De-Xing Hou
Makoto Fujii
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Development of a new beverage fermented with a lactic acid bacterium using a sweet potato shochu distillery by-product and milk
2009
Journal of the Society of Brewing, Japan
Toshikazu Yonemoto
Tomoki Nakano
Toshikazu Takesako
Tarushige Nakaji
Kazunori Takamine
Takayoshi Aoki
Makoto Fujii
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The terminal protein of the linear DNA plasmid pGKL2 shares an N‐terminal domain of the plasmid‐encoded DNA polymerase
1996
Yeast
Masaharu Takeda
Hiroyuki Hiraishi
Toshikazu Takesako
Sumio Tanase
Norio Gunge
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Citations (23)
1