Art
J-GLOBAL ID：200902290890043224   Reference number：06A0427160

AoxlnR遺伝子破壊麹菌およびamyR遺伝子破壊麹菌を利用した醤油の着色抑制

Author (4)：
KITAMOTO NORIYUKI

About KITAMOTO NORIYUKI

(愛知県産業技術研)

About 愛知県産業技術研

, 
YASUDA(YOSHINO) SHOKO

About YASUDA(YOSHINO) SHOKO

(愛知県産業技術研)

About 愛知県産業技術研

, 
HATAMOTO OSAMU

About HATAMOTO OSAMU

(野田産科研)

About 野田産科研

, 
MASUDA TSUTOMU

About MASUDA TSUTOMU

(野田産科研)

About 野田産科研


Material：
醤油の研究と技術  (やさしい醤油の技術)

About 醤油の研究と技術


Volume： 32  Issue： 3  Page： 155-158  Publication year： May. 25, 2006 
JST Material Number： S0308B  ISSN： 1349-9823  CODEN： SKGHAF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*koji making

About koji making

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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amyR遺伝子

About amyR遺伝子

,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Fermented seasonings 
(FK04030S)

About Fermented seasonings

,  Microbiology(other than viruses)in general 
(EG03010C)

About Microbiology(other than viruses)in general

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
遺伝子破壊

About 遺伝子破壊

, 
麹菌

About 麹菌

, 
醤油

About 醤油

, 
着色

About 着色


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