文献
J-GLOBAL ID:201802219679679517
整理番号:18A0927691
ぶどう酒発酵中のワイン酵母(Saccharomyces cerevisiae)の浸透圧適応は高レベルの酢酸をもたらす【JST・京大機械翻訳】
Osmoadaptation of wine yeast (Saccharomyces cerevisiae) during Icewine fermentation leads to high levels of acetic acid
著者 (9件):
Heit C.
(Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada)
,
Heit C.
(Centre for Biotechnology, Brock University, St. Catharines, ON, Canada)
,
Martin S.J.
(Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada)
,
Martin S.J.
(Centre for Biotechnology, Brock University, St. Catharines, ON, Canada)
,
Martin S.J.
(Department of Biological Sciences, Brock University, St. Catharines, ON, Canada)
,
Yang F.
(Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada)
,
Inglis D.L.
(Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada)
,
Inglis D.L.
(Centre for Biotechnology, Brock University, St. Catharines, ON, Canada)
,
Inglis D.L.
(Department of Biological Sciences, Brock University, St. Catharines, ON, Canada)
資料名:
Journal of Applied Microbiology
(Journal of Applied Microbiology)
巻:
124
号:
6
ページ:
1506-1520
発行年:
2018年
JST資料番号:
A0635A
ISSN:
1364-5072
CODEN:
JAMIFK
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)