Potential of Yeasts Isolated in Botrytized Grape Juice to be New Wine Yeasts
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概要
- 論文の詳細を見る
- 2008-07-01
著者
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Izawa Shingo
Laboratory of Microbial Technology, Graduate School of Science and Technology, Kyoto Institute of Te
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Izawa Shingo
Laboratory Of Molecular Microbiology Graduate School Of Agriculture Kyoto University
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Miki Takeo
The Inst. Of Enology And Viticulture Yamanashi Univ.
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Miki Takeo
The Institute Of Enology And Viticulture University Of Yamanashi
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Ito Yoshiaki
The Institute Of Enology And Viticulture University Of Yamanashi
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SHINOHARA Takashi
The Institute of Enology and Viticulture, Yamanashi University
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KUROHA Kazumasa
The Institute of Enology and Viticulture, University of Yamanashi
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Kuroha Kazumasa
The Institute Of Enology And Viticulture University Of Yamanashi
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Izawa Shingo
Laboratory Of Microbial Technology Graduate School Of Science And Technology Kyoto Institute Of Tech
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Shinohara Takashi
The Institute Of Enology And Viticulture University Of Yamanashi
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