文献
J-GLOBAL ID:202202256192162626
整理番号:22A0564975
混合培養アルコール発酵におけるアミノ酸と揮発性物質に及ぼすPichia kluyveriとSaccharomyces cerevisiae間の細胞-細胞接触の影響【JST・京大機械翻訳】
The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations
著者 (6件):
Hu Kai
(College of Enology, Northwest A&F University, Xinong Road 22, Yangling, Shaanxi, 712100, China)
,
Zhao Hongyu
(College of Enology, Northwest A&F University, Xinong Road 22, Yangling, Shaanxi, 712100, China)
,
Edwards Nathalia
(Chr. Hansen A/S, Boge Alle 10-12, Horsholm, 2970, Denmark)
,
Peyer Lorenzo
(Chr. Hansen A/S, Boge Alle 10-12, Horsholm, 2970, Denmark)
,
Tao Yongsheng
(College of Enology, Northwest A&F University, Xinong Road 22, Yangling, Shaanxi, 712100, China)
,
Arneborg Nils
(Department of Food Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg, C 1958, Denmark)
資料名:
Food Microbiology
(Food Microbiology)
巻:
103
ページ:
Null
発行年:
2022年
JST資料番号:
A0012B
ISSN:
0740-0020
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)