TAXONOMIC STUDY OF SAKE YEAST (SACCHAROMYCES-SAKE) .3. DIFFERENCE IN FORMATION OF A HIGH-CONCENTRATION OF ALCOHOL BETWEEN SACCHAROMYCES-SAKE AND SACCHAROMYCES-CEREVISIAE IN SAKE MASH

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作者：
TAKEDA, M
NAKAZATO, A
TSUKAHARA, T
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来源：
HAKKOKOGAKU KAISHI-JOURNAL OF THE SOCIETY OF FERMENTATION TECHNOLOGY | 1982年 / 60卷 / 03期
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Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
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页码：137 / 144
页数：8
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