文献
J-GLOBAL ID:202002220994746591
整理番号:20A1049706
生物学的酸性化とビール品質:麦芽から分離した乳酸菌の添加【JST・京大機械翻訳】
Biological acidification and beer quality: addition of lactic acid bacteria isolated from malt
著者 (4件):
Choi Eun-Ji
(Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Republic of Korea)
,
Park Ji-Won
(Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Republic of Korea)
,
Kim Ji Hyeon
(Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Republic of Korea)
,
Kim Wang June
(Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Republic of Korea)
資料名:
Journal of the Institute of Brewing
(Journal of the Institute of Brewing)
巻:
126
号:
2
ページ:
176-183
発行年:
2020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)