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J-GLOBAL ID:201702214975221321
整理番号:17A0907986
Kazachstania gamosporaとWickerhamomyces subpelliculosus:現代のベーカリーにおける2種類のパン酵母【Powered by NICT】
Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker’s yeasts in the modern bakery
著者 (9件):
Zhou Nerve
(Department of Biology, Lund University, Solvegatan 35, 22362 Lund, Sweden)
,
Schifferdecker Anna Judith
(Department of Biology, Lund University, Solvegatan 35, 22362 Lund, Sweden)
,
Gamero Amparo
(NIZO Food Research, Kernhemseweg 2, 6718 Ede, The Netherlands)
,
Compagno Concetta
(Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Giovanni Celoria 2, 20133 Milan, Italy)
,
Boekhout Teun
(Westerdijk Fungal Biodiversity Institute (CBS-KNAW), Uppsalalaan 8, 3584 Utrecht, The Netherlands)
,
Boekhout Teun
(Institute of Biodiversity and Ecosystem Dynamics (IBED), University of Amsterdam, Kruislaan 320, 1098 SM Amsterdam, The Netherlands)
,
Piskur Jure
(Department of Biology, Lund University, Solvegatan 35, 22362 Lund, Sweden)
,
Knecht Wolfgang
(Department of Biology, Lund University, Solvegatan 35, 22362 Lund, Sweden)
,
Knecht Wolfgang
(Lund Protein Production Platform, Lund University, Solvegatan 35, 223 62 Lund, Sweden)
資料名:
International Journal of Food Microbiology
(International Journal of Food Microbiology)
巻:
250
ページ:
45-58
発行年:
2017年
JST資料番号:
A0434C
ISSN:
0168-1605
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)