Influence of Low Intensity Ultrasound and Ohmic Heating on Growth of Sake Yeast
スポンサーリンク
概要
- 論文の詳細を見る
- 2012-09-01
著者
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Ishida Nobuaki
Food Research Center Nisshin Flour Milling Co. Ltd.
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HU Honghai
Food Science Department, Ishikawa Prefectural University
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ISHIDA Nobuaki
Food Science Department, Ishikawa Prefectural University
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YONEZAWA Yuuji
Industrial Research Institute of Ishikawa
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MATSUDA Akira
Industrial Research Institute of Ishikawa
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NOGUCHI Akinori
Food Science Department, Ishikawa Prefectural University
関連論文
- Preparation of a New Arabinoxylooligosaccharide from Wheat Bran Hemicellulose and Its Structure
- Influence of Low Intensity Ultrasound and Ohmic Heating on Growth of Sake Yeast
- Influence of Low Intensity Ultrasound and Ohmic Heating on Growth of Sake Yeast