文献
J-GLOBAL ID:201702243513992877
整理番号:17A0659532
中国のYibin領域における中国の強いフレーバ液発酵における酵母フローラの特性【Powered by NICT】
Characteristics of yeast flora in Chinese strong-flavoured liquor fermentation in the Yibin region of China
著者 (6件):
You Ling
(Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science and Food Engineering, Yibin University, Yibin, 644000, China)
,
Wang Song
(Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science and Food Engineering, Yibin University, Yibin, 644000, China)
,
Zhou Ruiping
(Sichuan Xufu Liquor Ltd Company, Yibin, 644000, China)
,
Hu Xianqiang
(Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science and Food Engineering, Yibin University, Yibin, 644000, China)
,
Chu Yuanjian
(Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science and Food Engineering, Yibin University, Yibin, 644000, China)
,
Wang Tao
(Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science and Food Engineering, Yibin University, Yibin, 644000, China)
資料名:
Journal of the Institute of Brewing
(Journal of the Institute of Brewing)
巻:
122
号:
3
ページ:
517-523
発行年:
2016年
JST資料番号:
C0302A
ISSN:
0046-9750
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)