Breeding in salt-tolerant yeasts by mutation, 3: Studies on mutation system of salt-tolerant yeasts producing sufficient beta-phenthyl alcohol, Miso flavor components
1992
Yoshikawa, S. (Nagano-ken. Lab. of Food Technology (Japan)) | Kondo, K. | Kuwabara, H. | Arikawa, Y. | Oguri, I. | Okazaki, M.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 51-53
Other Subjects
Activateur genique/ aliment a base de soja pour homme; Transformacion genetica; Mutacion; Aromatizacion; Tolerance au sel; Transformation genetique; Activador genico/ alimentos derivados de la soja; Gene activators/ soyfoods
Language
Japanese
Note
Summary (Ja)
2 tables; 3 fig.; 6 ref.
Type
Summary
1996-08-15
AGRIS AP
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