SPORE FATTY-ACID COMPOSITION IN BACILLUS-NATTO, A FOOD MICROORGANISM

被引：7

作者：

ICHISHIMA, E ^{[1
]}

KATO, M ^{[1
]}

WADA, Y ^{[1
]}

KAKIUCHI, H ^{[1
]}

TAKEUCHI, M ^{[1
]}

TAKAHASHI, T ^{[1
]}

机构：

[1] AJINOMOTO CO INC,CENT RES LABS,KAWASAKI 220,JAPAN

来源：

FOOD CHEMISTRY | 1982年 / 8卷 / 01期

关键词：

D O I：

10.1016/0308-8146(82)90051-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：1 / 9

页数：9

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