日本語フィールド
著者:K. Sawada, T. Sato, H. Hamajima, L. Jayakody, M. Hirata, M. Yamashiro, M. Tajima, S. Mitsutake, K. Nagao, K. Tsuge, F. Abe, K. Hanada,.H. Kitagaki題名:Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture Fermentation発表情報:Appl. Environ. Microb. 巻: 81 号: 11 ページ: 3688-3698キーワード:概要:抄録:英語フィールド
Author:K. Sawada, T. Sato, H. Hamajima, L. Jayakody, M. Hirata, M. Yamashiro, M. Tajima, S. Mitsutake, K. Nagao, K. Tsuge, F. Abe, K. Hanada,.H. KitagakiTitle:Glucosylceramide Contained in Koji Mold-Cultured Cereal Confers Membrane and Flavor Modification and Stress Tolerance to Saccharomyces cerevisiae during Coculture FermentationAnnouncement information:Appl. Environ. Microb. Vol: 81 Issue: 11 Page: 3688-3698