文献
J-GLOBAL ID:201902219003188029
整理番号:19A0655370
基質制限Saccharomyces cerevisiae酵母株はパン製造中の発酵の制御を可能にする【JST・京大機械翻訳】
Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow Control of Fermentation during Bread Making
著者 (6件):
Struyf Nore
(Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium)
,
Struyf Nore
(VIB Laboratory for Systems Biology, CMPG Laboratory for Genetics and Genomics, KU Leuven, Belgium)
,
Laurent Jitka
(Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium)
,
Verspreet Joran
(Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium)
,
Verstrepen Kevin J.
(VIB Laboratory for Systems Biology, CMPG Laboratory for Genetics and Genomics, KU Leuven, Belgium)
,
Courtin Christophe M.
(Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium)
資料名:
Journal of Agricultural and Food Chemistry
(Journal of Agricultural and Food Chemistry)
巻:
65
号:
16
ページ:
3368-3377
発行年:
2017年
JST資料番号:
C0251A
ISSN:
0021-8561
CODEN:
JAFCAU
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)