文献
J-GLOBAL ID:202102214129057058
整理番号:21A2679318
Fuyu-Flavor Baijiuの糖化プロセスへの材料前処理から微生物コミュニティ多様性のシフトを解読する【JST・京大機械翻訳】
Deciphering the Shifts in Microbial Community Diversity From Material Pretreatment to Saccharification Process of Fuyu-Flavor Baijiu
著者 (14件):
Kang Jiamu
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China)
,
Hu Yunan
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China)
,
Ding Ziyuan
(Nutrition & Health Research Institute, COFCO Corporation, Beijing, China)
,
Ding Ziyuan
(Beijing Key Laboratory of Nutrition, Health and Food Safety, Beijing, China)
,
Ye Li
(Jiugui Liquor Co., Ltd., Hunan, China)
,
Li Haoran
(Nutrition & Health Research Institute, COFCO Corporation, Beijing, China)
,
Li Haoran
(Beijing Key Laboratory of Nutrition, Health and Food Safety, Beijing, China)
,
Cheng Jun
(Jiugui Liquor Co., Ltd., Hunan, China)
,
Fan Lin
(Jiugui Liquor Co., Ltd., Hunan, China)
,
Zhao Hu
(Jiugui Liquor Co., Ltd., Hunan, China)
,
Han Beizhong
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China)
,
Zheng Xiaowei
(Nutrition & Health Research Institute, COFCO Corporation, Beijing, China)
,
Zheng Xiaowei
(Beijing Key Laboratory of Nutrition, Health and Food Safety, Beijing, China)
,
Zheng Xiaowei
(Jiugui Liquor Co., Ltd., Hunan, China)
資料名:
Frontiers in Microbiology (Web)
(Frontiers in Microbiology (Web))
巻:
12
ページ:
705967
発行年:
2021年
JST資料番号:
U7080A
ISSN:
1664-302X
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
スイス (CHE)
言語:
英語 (EN)