Properties of a High Malic Acid-Producing Strains of Saccharomyces cerevisiae Isolated from Sake Mash
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概要
- 論文の詳細を見る
- 2011-10-23
著者
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Kuhara Satoru
Graduate School Of Genetic Resources Technology Kyushu University
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Tashiro Kosuke
Graduate School Of Genetic Resources Technology Kyushu University
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Suenaga Hikaru
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
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Suenaga Hikaru
Biotechnolgy And Food Research Institute Fukuoka Industrial Technology Center
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Mitsuiki Shinji
Department Of Applied Chemistry And Biochemistry Kyushu Sangyo University
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Mitsuiki Shinji
Department Of Agricultural Chemistry Kyushu University
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KITAGAKI Hiroshi
Saga Univ.
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Nomiyama Shuji
Nakamura Gakuen University Faculty Of Nutritional Sciences
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OBA Takahiro
Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
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KITAGAKI Hiroshi
Faculty of Agriculture, Saga University
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Kuhara Satoru
Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu University
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Oba Takahiro
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
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NAKAYAMA Shunichi
Department of Fermentation Sciences, Faculty of Applied Biosciences, Tokyo University of Agriculture
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Kuhara Satoru
Graduate School Of Genetic Resources Technol. Kyushu Univ.
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Kitagaki Hiroshi
Faculty Of Agriculture Saga University
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Nakayama Shunichi
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
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Mitsuiki Shinji
Department Of Applied Chemistry And Biochemistry Faculty Of Engineering Kyushu Sangyo University
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OBA Takahiro
Biotechnology and Food Research Institute
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