Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough

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概要

• 論文の詳細を見る
• 2012-05-25

著者

• Takagi Hiroshi

  Graduate School Of Biological Sciences Nara Inst. Of Sci. And Technol.

• Shima Jun

  National Food Research Institute:(present Office)research Division Of Microbial Sciences Kyoto Unive

• Shima Jun

  Research Division Of Microbial Sciences Kyoto University

• Sasano Yu

  Graduate School Of Biological Sciences Nara Institute Of Science And Technology

• Ohtsu Iwao

  Graduate School Of Biological Sciences Nara Inst. Of Sci. And Technol.

• Haitani Yutaka

  Research Division Of Microbial Sciences Kyoto University

• Hashida Keisuke

  Graduate School Of Biological Sciences Nara Institute Of Science And Technology

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