文献
J-GLOBAL ID:201502278686027640
整理番号:15A0342458
中國ライスワインの発酵中における,Saccharomyces cerevisiaeのPEP4遺伝子の除去による,生体アミン生産量の削減
Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine
著者 (8件):
GUO Xuewu
(Key Lab. of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab ...)
,
GUAN Xiangyu
(Key Lab. of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab ...)
,
WANG Yazhou
(Key Lab. of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab ...)
,
LI Lina
(Key Lab. of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab ...)
,
WU Deguang
(Key Lab. of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab ...)
,
CHEN Yefu
(Key Lab. of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab ...)
,
PEI Huadong
(Key Lab. of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab ...)
,
XIAO Dongguang
(Key Lab. of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab ...)
資料名:
Food Chemistry
(Food Chemistry)
巻:
178
ページ:
208-211
発行年:
2015年07月01日
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
短報
発行国:
イギリス (GBR)
言語:
英語 (EN)