Art
J-GLOBAL ID：200902041553265886   Reference number：86A0092819

Differences among awamori, shochu, and sake yeasts and other Saccharomyces cerevisiae.

あわ盛,焼ちゅう,清酒酵母および他のSaccharomyces cerevisiae間の差異
Author (3)：
NAKADA HISAYASU

About NAKADA HISAYASU

(東京農大)

About 東京農大

, 
HOSAKA MASARU

About HOSAKA MASARU

(東京農大)

About 東京農大

, 
SAKAI TAKASHI

About SAKAI TAKASHI

(東京農大)

About 東京農大


Material：
醗酵工学会誌

About 醗酵工学会誌


Volume： 63  Issue： 6  Page： 509-515  Publication year： Nov. 1985 
JST Material Number： G0440B  ISSN： 0385-6151  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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sake yeast

About sake yeast

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
Awamori

About Awamori

,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
General 
(FK04021Y)

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,  Microorganism biochemistry 
(EG03020N)

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Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
あわ盛

About あわ盛

, 
焼ちゅう

About 焼ちゅう

, 
清酒酵母

About 清酒酵母

, 
Saccharomyces

About Saccharomyces

, 
差異

About 差異


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