Art
J-GLOBAL ID：201502203935211430   Reference number：15A0198743

乳酸発酵とD-アミノ酸生産

Author (3)：
MUTAGUCHI YUTA

About MUTAGUCHI YUTA

(秋田県大 生物資源科学)

About 秋田県大 生物資源科学

, 
OMORI TAKETO

About OMORI TAKETO

(大阪工大 工)

About 大阪工大 工

, 
OSHIMA TOSHIHISA

About OSHIMA TOSHIHISA

(大阪工大 工)

About 大阪工大 工


Material：
化学と生物

About 化学と生物


Volume： 53  Issue： 1  Page： 18-26  Publication year： Dec. 20, 2014 
JST Material Number： G0527A  ISSN： 0453-073X  CODEN： KASEAA  Document type： Article
Article type： 文献レビュー  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*vinegar

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,...
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ultra performance liquid chromatography

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

About Fermented seasonings

,  Metabolism in general 
(EB03050F)

About Metabolism in general

Reference (21)：
  • 1) 小俣 靖:“美味しさと味覚の科学”,日本工業新聞社出版局,1986.
  • 2) 左右田健次:化学,32, 57 (1977).
  • 3) 野平博之:“光学活性体—その有機工業化学”,朝倉書店,1989, p. 17.
  • 4) M. Kawai, Y. Sekine-Hayakawa, A. Okiyama & Y. Ninomiya: <i>Amino Acids</i>, <b>43</b>, 2349 (2012).
  • 5) M. Katane & H. Homma: <i>J. Chromatogr. B Analyt. Technol. Biomed. Life Sci.</i>, <b>879</b>, 3108 (2011).
ｍore...
Terms in the title (2)：
Terms in the title
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乳酸発酵

About 乳酸発酵

, 
D-アミノ酸

About D-アミノ酸


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