文献
J-GLOBAL ID:201302251380831799
整理番号:13A1820278
サワードウ発酵の微生物生態学:多様か一様か?
Microbial ecology of sourdough fermentations: Diverse or uniform?
著者 (6件):
DE VUYST L.
(Res. Group of Industrial Microbiology and Food Biotechnology (IMDO), Fac. of Sciences and Bioengineering Sciences ...)
,
VAN KERREBROECK S.
(Res. Group of Industrial Microbiology and Food Biotechnology (IMDO), Fac. of Sciences and Bioengineering Sciences ...)
,
HARTH H.
(Res. Group of Industrial Microbiology and Food Biotechnology (IMDO), Fac. of Sciences and Bioengineering Sciences ...)
,
HUYS G.
(Lab. of Microbiology and BCCM/LMG Bacteria Collection, Fac. of Sciences, Ghent Univ., K.L. Ledeganckstraat 35 ...)
,
DANIEL H.-m.
(Mycotheque de l’Universite catholique de Louvain (MUCL), Belgian Coordinated Collection of Microorganisms (BCCM) ...)
,
WECKX S.
(Res. Group of Industrial Microbiology and Food Biotechnology (IMDO), Fac. of Sciences and Bioengineering Sciences ...)
資料名:
Food Microbiology
(Food Microbiology)
巻:
37
ページ:
11-29
発行年:
2014年02月
JST資料番号:
A0012B
ISSN:
0740-0020
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)