Old Web
English
Sign In
Acemap
>
Paper
>
3P-1149 次世代シーケンサSOLiDを用いた実用泡盛黒麹菌株の比較ゲノム解析(4a醸造学,醸造工学,一般講演,醸造・食品工学,伝統の技と先端科学技術の融合)
3P-1149 次世代シーケンサSOLiDを用いた実用泡盛黒麹菌株の比較ゲノム解析(4a醸造学,醸造工学,一般講演,醸造・食品工学,伝統の技と先端科学技術の融合)
2010
masatosi tukahara
mai ko nezumi o
morizane teruya
yasunori no siroma
ikuya yosihisa sato
hideaki koike
yuki satou
kuniko teruya
makiko sitazi
kazuhiro fuzimori
yumi imada
kouzi kanno
hirosi horikawa
satosi hosoyama
nobuyuki fuzita
masayuki matida
takasi heiya
Keywords:
Food science
Aspergillus awamori
Chemistry
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]