MECHANISM OF FORMATION OF HIGH-CONCENTRATION ALCOHOL IN SAKE BREWING .12. EFFECTS OF PHOSPHATIDYLCHOLINE OR ERGOSTERYL OLEATE ON PHYSIOLOGICAL-PROPERTIES OF SACCHAROMYCES-SAKE

被引：36

作者：

HAYASHIDA, S

OHTA, K

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1980年 / 44卷 / 11期

关键词：

D O I：

10.1080/00021369.1980.10864383

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：2561 / 2567

页数：7

共 17 条

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[5] MECHANISM OF FORMATION OF HIGH-CONCENTRATION ALCOHOL IN SAKE BREWING .13. COMPOSITIONS AND A ROLE OF ASPERGILLUS-ORYZAE PROTEOLIPID AS A HIGH-CONCENTRATION ALCOHOL-PRODUCING FACTOR
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[6] MECHANISM OF FORMATION OF HIGH-CONCENTRATION ALCOHOL IN SAKE BREWING .11. CELL STRUCTURE OF YEASTS GROWN ANAEROBICALLY IN ASPERGILLUS-ORYZAE-PROTEOLIPID-SUPPLEMENTED MEDIA
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[7] MECHANISM OF FORMATION OF HIGH-CONCENTRATION ALCOHOL IN SAKE BREWING .9. FUNCTION OF HIGH-CONCENTRATION ALCOHOL-PRODUCING FACTOR
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