TAKAMI HIDETO | The Institute of Enology and Viticulture, Yamanashi University
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概要
The Institute of Enology and Viticulture, Yamanashi University | 論文
- カベルネ・ソービニヨンとマスカット・ベリーAブドウからのブラッシュ・ワインの製造
- Analysis of Lactic Acid Bacterial Flora during Miso Fermentation
- Isolation and Characterization of the Lactic Acid Bacterial Strain GM005 Producing a Antibacterial Substance from Miso-Paste Product
- Potential of Yeasts Isolated in Botrytized Grape Juice to be New Wine Yeasts
- Restriction Fragment Length Polymorphism Analysis of 16S rRNA Genes in Lactic Acid Bacteria Isolated from Red Wine