Advanced search: Search from
Select basic information for advanced search
| Free word |
|---|
Art
J-GLOBAL ID：201702278383075462
Reference number：17A1142187 Cross-breeding sake yeast strains to improve the fermentative capacity and ethyl caproate production for the 13BY strain of Hiroshima Ginjo yeast
交雑育種による広島吟醸酵母13BYの発酵能及びカプロン酸エチル生成能の改良
FUJIWARA TOMOKO
About FUJIWARA TOMOKO
(広島県総技研 食品工技セ)
, About 広島県総技研 食品工技セ
YAMASAKI RISA
About YAMASAKI RISA
(広島県総技研 食品工技セ)
, About 広島県総技研 食品工技セ
ODOI RITSUSHI
About ODOI RITSUSHI
(広島県総技研 食品工技セ)
, About 広島県総技研 食品工技セ
HOKAZONO HIROO
About HOKAZONO HIROO
(広島県総技研 食品工技セ)
About 広島県総技研 食品工技セ
Material：
日本醸造協会誌
(Journal of the Brewing Society of Japan)
About 日本醸造協会誌
Volume： 112 Issue： 9 Page： 641-654 Publication year： Sep. 15, 2017
JST Material Number： F0481A ISSN： 0914-7314 CODEN： NJKYES Document type： Article
Article type： 原著論文 Country of issue： Japan (JPN) Language： JAPANESE (JA)
Thesaurus term：
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.
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.
*sake yeast
, About sake yeast
hybridization breeding
, About hybridization breeding
ginjoshu
, About ginjoshu
improvement
, About improvement
production test
, About production test
*perfume component
, About perfume component
sensory test
, About sensory test
ethanol fermentation
, About ethanol fermentation
chemical composition analysis
, About chemical composition analysis
*microorganism
About microorganism
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.
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.
fermentative capacity
About fermentative capacity
JST classification (1)：
JST classification
Category name(code) classified by JST.
Sake(=rice wine)
Category name(code) classified by JST.
(FK04023G)
About Sake(=rice wine)
Substance index (1)：
Substance index
Chemical Substance indexed to the Article.
Chemical Substance indexed to the Article.
Hexanoic acid ethyl
About Hexanoic acid ethyl
Reference (26)：
Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
Keywords automatically extracted from the title.
交雑育種
, About 交雑育種
広島
, About 広島
酵母
, About 酵母
発酵能
, About 発酵能
カプロン酸エチル
About カプロン酸エチル
Return to Previous Page
