文献
J-GLOBAL ID:200902206422524940
整理番号:09A0493798
酵母の酒醸造特性のQTLマッピング
QTL mapping of sake brewing characteristics of yeast
著者 (6件):
KATOU Taku
(Dep. of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Univ., 1-3-1 Kagamiyama ...)
,
NAMISE Masahiro
(Gekkeikan Sake Co., Ltd., Fushimi, Kyoto 612-8385, JPN)
,
KITAGAKI Hiroshi
(National Res. Inst. of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, JPN)
,
AKAO Takeshi
(National Res. Inst. of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, JPN)
,
SHIMOI Hitoshi
(Dep. of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima Univ., 1-3-1 Kagamiyama ...)
,
SHIMOI Hitoshi
(National Res. Inst. of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, JPN)
資料名:
Journal of Bioscience and Bioengineering
(Journal of Bioscience and Bioengineering)
巻:
107
号:
4
ページ:
383-393
発行年:
2009年04月
JST資料番号:
G0535B
ISSN:
1389-1723
CODEN:
JBBIF6
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)