Art
J-GLOBAL ID：200902246639294456   Reference number：07A0251940

日本酒の復活,焼酎の復権 最新の清酒酵母研究-遺伝子からみた清酒酵母の特徴-

Author (1)：
SHIMOI HITOSHI

About SHIMOI HITOSHI

(酒類総合研)

About 酒類総合研


Material：
食品工業  (Food Industry)

About 食品工業


Volume： 50  Issue： 7  Page： 56-61  Publication year： Mar. 15, 2007 
JST Material Number： G0204A  ISSN： 0559-8990  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
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*sake

About sake

,...
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.
DNA microarray method

About DNA microarray method

,...
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JST classification (3)：
JST classification
Category name(code) classified by JST.
Microorganism biochemistry 
(EG03020N)

About Microorganism biochemistry

,  Sake(=rice wine) 
(FK04023G)

About Sake(=rice wine)

,  Microorganism physiology in general 
(EG03051L)

About Microorganism physiology in general

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

About Biotin

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

About 日本

, 
焼酎

About 焼酎

, 
清酒酵母

About 清酒酵母

, 
研究

About 研究

, 
遺伝子

About 遺伝子


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