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J-GLOBAL ID:200902258693264374   Reference number:06A0799687

Simple Improvement in Freeze-Tolerance of Bakers’ Yeast with Poly-γ-Glutamate

ポリ-γ-グルタミン酸によるパン酵母の耐凍性の簡易な改善
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Volume: 102  Issue:Page: 215-219 (J-STAGE)  Publication year: 2006 
JST Material Number: G0535B  ISSN: 1389-1723  CODEN: JBBIF6  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: ENGLISH (EN)
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Flour products  ,  Microorganism physiology in general 
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