文献
J-GLOBAL ID:202102277594697634
整理番号:21A1117927
Haloferax mediterranei発酵によるRichottaチーズ排気ホエーからのポリヒドロキシアルカン酸PHBVの生産【JST・京大機械翻訳】
Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation
著者 (9件):
Raho Susanna
(EggPlant S.r.l., 70044 Polignano a Mare, Italy)
,
Carofiglio Vito Emanuele
(EggPlant S.r.l., 70044 Polignano a Mare, Italy)
,
Montemurro Marco
(Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70125 Bari, Italy)
,
Miceli Valerio
(ENEA Research Centre, Department for Sustainability, 72100 Brindisi, Italy)
,
Centrone Domenico
(EggPlant S.r.l., 70044 Polignano a Mare, Italy)
,
Stufano Paolo
(EggPlant S.r.l., 70044 Polignano a Mare, Italy)
,
Schioppa Monica
(ENEA Research Centre, Department for Sustainability, 72100 Brindisi, Italy)
,
Pontonio Erica
(Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70125 Bari, Italy)
,
Rizzello Carlo Giuseppe
(Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70125 Bari, Italy)
資料名:
Foods (Web)
(Foods (Web))
巻:
9
号:
10
ページ:
1459
発行年:
2020年
JST資料番号:
U7187A
ISSN:
2304-8158
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)