TREHALOSE LEVELS AND SURVIVAL RATIO OF FREEZE-TOLERANT VERSUS FREEZE-SENSITIVE YEASTS

被引：107

作者：

HINO, A

MIHARA, K

NAKASHIMA, K

TAKANO, H

机构：

[1] SHIKISHIMA BAKING CO LTD, CENT INST, HIGASHI KU, NAGOYA 46191, JAPAN

[2] TOYO JOZO CO LTD, DIV FOOD RES, OHITO, SHIZUOKA 41023, JAPAN

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 1990年 / 56卷 / 05期

关键词：

D O I：

10.1128/AEM.56.5.1386-1391.1990

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：1386 / 1391

页数：6

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