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2G16-3 ワイン酵母OC-2株における高糖濃度耐性機構の解析(醸造学・醸造工学,一般講演)
2G16-3 ワイン酵母OC-2株における高糖濃度耐性機構の解析(醸造学・醸造工学,一般講演)
2007
mio tasiro
hirosi nakagawa
takafumi naganuma
masayuki hayakawa
jou iimura
Keywords:
Yeast in winemaking
Biochemistry
Biology
growth phase
Food science
Chemistry
Correction
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