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关键词
书目信息
页码
pp. 51-53
其它主题
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
语言
日本人
注释
Summary (Ja)
2 tables; 3 fig.; 6 ref.
类型
Summary
1996-08-15
AGRIS AP