文献
J-GLOBAL ID:202102261824885064
整理番号:21A1074782
醸造のためのSaccharomyces cerevisiaeとSaccharomyces pastorianus株の比較特性化の重要性【JST・京大機械翻訳】
The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing
著者 (5件):
Meier-Dornberg Tim
(Research Center Weihenstephan for Brewing and Food Quality, Technische Universitaet Muenchen, Alte Akademie 3, 85354 Freising, Germany)
,
Hutzler Mathias
(Research Center Weihenstephan for Brewing and Food Quality, Technische Universitaet Muenchen, Alte Akademie 3, 85354 Freising, Germany)
,
Michel Maximilian
(Research Center Weihenstephan for Brewing and Food Quality, Technische Universitaet Muenchen, Alte Akademie 3, 85354 Freising, Germany)
,
Methner Frank-Juergen
(Technische Universitaet Berlin, Seestrasse 13, 13353 Berlin, Germany)
,
Jacob Fritz
(Research Center Weihenstephan for Brewing and Food Quality, Technische Universitaet Muenchen, Alte Akademie 3, 85354 Freising, Germany)
資料名:
Fermentation (Web)
(Fermentation (Web))
巻:
3
号:
3
ページ:
41
発行年:
2017年
JST資料番号:
U7182A
ISSN:
2311-5637
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)