Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Miyu Yamamoto"'
Publikováno v:
The Japanese Journal of Ergonomics. 57:278-283
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f01ed682134e07363fbc11339240cc3
https://doi.org/10.5100/jje.57.278
https://doi.org/10.5100/jje.57.278
Autor:
Kazufumi Zushi, Miyu Yamamoto, Momoka Matsuura, Kan Tsutsuki, Asumi Yonehana, Ren Imamura, Hiromi Takahashi, Masaaki Kirimura
Publikováno v:
Scientia Horticulturae. 307:111535
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd3ef6820a7e36ae35839a3c06669950
https://doi.org/10.1016/j.scienta.2022.111535
https://doi.org/10.1016/j.scienta.2022.111535
Autor:
Atsushi Shoji, Haruka Miki, Mikiko Kikkawa, Miyu Yamamoto, Yukiko Moriiwa, Kazuhiro Morioka, Akio Yanagida
Publikováno v:
Sensors and Materials. 34:951
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46207f054bff03dfb3d0dd43a1f0cdb5
https://doi.org/10.18494/sam3598
https://doi.org/10.18494/sam3598
Publikováno v:
Rigakuryoho kagaku. 32:503-507
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ab8bbe34d621f541f3cce08af4ae4f7
https://doi.org/10.1589/rika.32.503
https://doi.org/10.1589/rika.32.503
Publikováno v:
Microbiology Resource Announcements
Pichia manshurica is common in fermentation; however, genome analysis has never been reported for the species. This yeast plays a role in the secondary fermentation of Ishizuchi-kurocha, a traditional Japanese fermented tea. This paper presents the d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f1f94d505af711c87c3a5df9cc223cf6
https://pubmed.ncbi.nlm.nih.gov/31270197
https://pubmed.ncbi.nlm.nih.gov/31270197
Publikováno v:
International Journal of Food Microbiology. 306:108263
application/pdf
Ishizuchi-kurocha is a Japanese traditional fermented tea that is produced by primary aerobic and secondary fermentation steps. The secondary fermentation step of Ishizuchi-kurocha is mainly mediated through lactic acid bacteria.
Ishizuchi-kurocha is a Japanese traditional fermented tea that is produced by primary aerobic and secondary fermentation steps. The secondary fermentation step of Ishizuchi-kurocha is mainly mediated through lactic acid bacteria.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5025cf6a5b06513e7e1d822a5ceaa43
https://doi.org/10.1016/j.ijfoodmicro.2019.108263
https://doi.org/10.1016/j.ijfoodmicro.2019.108263
Publikováno v:
Microbiology Resource Announcements. 8(27):e00528
application/pdf
Pichia manshurica is common in fermentation; however, genome analysis has never been reported for the species. This yeast plays a role in the secondary fermentation of Ishizuchi-kurocha, a traditional Japanese fermented tea. This
Pichia manshurica is common in fermentation; however, genome analysis has never been reported for the species. This yeast plays a role in the secondary fermentation of Ishizuchi-kurocha, a traditional Japanese fermented tea. This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::542dbefcb7edf20e462e70cc003de1ad
https://obihiro.repo.nii.ac.jp/records/4396
https://obihiro.repo.nii.ac.jp/records/4396