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
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Takagi Hiroshi
Graduate School Of Biological Sciences Nara Inst. Of Sci. And Technol.
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Shima Jun
National Food Research Institute:(present Office)research Division Of Microbial Sciences Kyoto Unive
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Shima Jun
Research Division Of Microbial Sciences Kyoto University
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Sasano Yu
Graduate School Of Biological Sciences Nara Institute Of Science And Technology
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Ohtsu Iwao
Graduate School Of Biological Sciences Nara Inst. Of Sci. And Technol.
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Haitani Yutaka
Research Division Of Microbial Sciences Kyoto University
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Hashida Keisuke
Graduate School Of Biological Sciences Nara Institute Of Science And Technology
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