文献

J-GLOBAL ID：201902207473701378   整理番号：19S0633714

Food preservative potential of gassericin A-containing concentrate prepared from cheese whey culture supernatant of Lactobacillus gasseri LA39

著者 (12件)： Nakamura, Kiyoshi (Graduate School of Agricultural Science, Tohoku University) ,  Kawai, Yasushi (Graduate School of Agricultural Science, Tohoku University) ,  Yasuta, Narimi (Graduate School of Agricultural Science, Tohoku University) ,  Chujo, Takahiro (Graduate School of Agricultural Science, Tohoku University) ,  Watanabe, Masamichi (Graduate School of Agricultural Science, Tohoku University) ,  Nishimura, Junko (Graduate School of Agricultural Science, Tohoku University) ,  Kitazawa, Haruki (Graduate School of Agricultural Science, Tohoku University) ,  Saito, Tadao (Graduate School of Agricultural Science, Tohoku University) ,  Arakawa, Kensuke (Graduate School of Environmental and Life Science, Okayama University) ,  Iioka, Hiroyuki (Technology Development Laboratory, Tsukishima Foods Industry Co.,Ltd) ,  Tanioka, Masashi (Technology Development Laboratory, Tsukishima Foods Industry Co.,Ltd) ,  Tsurumi, Koichi (Technology Development Laboratory, Tsukishima Foods Industry Co.,Ltd)
資料名： Animal Science Journal
巻： 84  号： 2  ページ： 144-149  発行年： 2013年 
JST資料番号： SCOPUS  ISSN： 1344-3941 
発行国： オーストラリア (AUS)  言語： 英語 (EN)

タイトルに関連する用語 (1件)： Lactobacillus