日本語フィールド
著者:Kazutaka Sawada^D, Tomoya Sato^B, Hiroshi Hamajima, Lahiru Niroshan Jayakody^D, Miyo Hirata^M, Mikako Yamashiro, Marie Tajima, Susumu Mitsutake, Koji Nagao, Keisuke Tsuge, Fumiyoshi Abe, Kentaro Hanada, and Hiroshi Kitagaki*題名:Glucosylceramide contained in mold-cultured cereal confers membrane and flavor modification and stress tolerance to yeast during co-culture fermentation発表情報:Applied and Environmental Microbiology, accepted for publication、3月、2015年キーワード:概要:麹セラミドの機能性を解析した抄録:麹セラミドの機能性を解析した英語フィールド
Author:Kazutaka Sawada^D, Tomoya Sato^B, Hiroshi Hamajima, Lahiru Niroshan Jayakody^D, Miyo Hirata^M, Mikako Yamashiro, Marie Tajima, Susumu Mitsutake, Koji Nagao, Keisuke Tsuge, Fumiyoshi Abe, Kentaro Hanada, and Hiroshi Kitagaki*Title:Glucosylceramide contained in mold-cultured cereal confers membrane and flavor modification and stress tolerance to yeast during co-culture fermentationAnnouncement information:Applied and Environmental Microbiology, accepted for publication、3月、2015年