Art
J-GLOBAL ID：200902103973602875   Reference number：96A0615384

Optimal Conditions for Effective Use of Acid Urease in Wine.

ぶどう酒における酸性ウレアーゼ有効利用の最適条件
Author (1)：
KODAMA S

About KODAMA S

(Takeda Chemical Ind., Ltd., Osaka, JPN)

About Takeda Chemical Ind., Ltd., Osaka, JPN


Material：
Journal of Food Science  (J Food Sci)

About Journal of Food Science


Volume： 61  Issue： 3  Page： 548-552  Publication year： May. 1996 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
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wine making

About wine making

,...
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.
Lactobacillus fermentum

About Lactobacillus fermentum

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Wine 
(FK04024X)

About Wine

Substance index (1)：
Substance index
Chemical Substance indexed to the Article.
Urea

About Urea

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
ぶどう酒

About ぶどう酒

, 
酸性

About 酸性

, 
ウレアーゼ

About ウレアーゼ

, 
有効利用

About 有効利用

, 
最適条件

About 最適条件


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