Isolation of a High Malic Acid-Producing Yeast Strain from Sake-Mash Obtained from Sake Breweriesand Low Alcohol Sake Brewing Tests Using This Strain

Autor:	Takahiro Oba, Shuji Nomiyama, Rieko Kuroda, Kyoko Ueda, Masae Suzuki
Rok vydání:	2004
Předmět:	chemistry.chemical_compound chemistry Strain (chemistry) business.industry Brewing Alcohol Brewers Yeast Malic acid Food science Yeast strain Biology business
Zdroj:	JOURNAL OF THE BREWING SOCIETY OF JAPAN. 99:878-881
ISSN:	2186-4012 0914-7314
DOI:	10.6013/jbrewsocjapan1988.99.878
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cbc414fc90a1bb4eb553b9158e411118 https://doi.org/10.6013/jbrewsocjapan1988.99.878 Zobrazit plný text záznamu