Development of Thermotolerant Acetic Acid Bacteria Useful for Vinegar Fermentation at Higher Temperatures
スポンサーリンク
概要
著者
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Theeragool G.
カセサート大学理
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TOYAMA Hirohide
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
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THEERAGOOL Gunjana
Department of Microbiology, Faculty of Science, Kasetsart University
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LOTONG Napha
Department of Microbiology, Faculty of Science, Kasetsart University
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MATSUSHITA Kazunobu
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
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ADACHI Osao
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
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Toyama Hirohide
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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Adachi Osao
Derartment Of Blological Chemistry Faculty Of Agriculture Yamaguchi University
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Adachi Osao
Department Of Agricultural Chemistry Yamaguchi University
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Lotong Napha
Department Of Microbiology Faculty Of Science Kasetsart University
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Lotong Napha
カセサート大理 微生物
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Theeragool G.
カセサート大理微生物
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Theeragool Gunjana
カセサート大理 微生物
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Matsushita Kazunobu
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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SAEKI Akihiko
Department of Bioindustry, Industrial Technology Institute, Yamaguchi Prefectural Government
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Saeki A
Tohoku Institute Of Technology
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足立 収生
山口大・農化
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Saeki Akihiko
Department Of Applied Chemistry Science University Of Tokyo
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Theeragool Gunjana
Department Of Microbiology Faculty Of Science Kasetsart University
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Lotong Napha
Department Of Microbioloby Faculty Of Science Kasetsart University
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Matsushita Kazunobu
Department of Agricultural Chemistry, Faculty of Agriculture, Yamaguchi University
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