首页> 外文OA文献 >Characterization of the sake yeast Saccharomyces cerevisiae: Its increase of the activity of general amino acid permease (GAP) and the effect on sake brewing

【2h】

Characterization of the sake yeast Saccharomyces cerevisiae: Its increase of the activity of general amino acid permease (GAP) and the effect on sake brewing

机译：Sake酵母酿酒酵母酿酒酵母的表征：其增加一般氨基酸透气（间隙）的活性及对酿造酿造的影响

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Keiko KOHAMA; Yoshihito ITO; Yuichi YONEKURA; Tadashi YAMAMOTO; Hiroshi SAKURAI; Junya OHSAWA;
展开▼
作者单位

展开▼
年度 2003
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Effect of the deletion of Saccharomyces cerevisiae amino acid permease on sake brewing [J] . Akihiko KOSUGI, Yukimichi KOIZUMI, Fujiharu YANAGIDA, 日本酿造协会志 . 1999,第2期

机译：酿酒酵母氨基酸通透酶缺失对清酒酿造的影响
2. Effect of the deletion of Saccharomyces cerevisiae amino acid permease on sake brewing [J] . Akihiko KOSUGI, Yukimichi KOIZUMI, Fujiharu YANAGIDA, 日本酿造协会志 . 1999,第2期

机译：酿酒酵母氨基酸缺失缺失对酿造酿造的影响
3. Characteristic features of the unique house sake yeast strain Saccharomyces cerevisiae Km67 used for industrial sake brewing [J] . Yoshifumi Takao, Toshinari Takahashi, Tasuku Yamada, 酒類総合研究所報告 . 2019,第191期

机译：用于工业清酒酿造的独特房屋清酒酵母菌株酿酒酵母Km67的特征
4. The Entrepreneurial Behavior of Sake Brewing Business Owners: Research on the Business Change of Japanese Sake Makers in Shiga Prefecture [C] . Yoshio Ono, Tanaporn Tarin Siratanapanta Technology Innovation Management and Engineering Science International Conference . 2018

机译：清酒酿造企业主的创业行为：滋贺县日本清酒酿造企业的业务变化研究
5. Separation of a brewing yeast strain of Saccharomyces cerevisiae based on cellular age. [D] . Butler, Barbara L. 2003

机译：根据细胞年龄分离酿酒酵母的酿造酵母菌株。
6. Brefeldin a decreases the activity of the general amino acid permease (GAP1) and the more specific systems for L-leucine uptake in Saccharomyces cerevisiae [O] . Manuel Alonso, Hilda I. Burgos, Vanesa Pannunzio, 2006

机译：布雷菲德菌素a降低了酿酒酵母中一般氨基酸通透酶（GAP1）的活性以及L-亮氨酸摄取的更特定系统
7. Effect of the deletion of Saccharomyces cerevisiae amino acid permease on sake brewing [O] . Akihiko KOSUGI, Yukimichi KOIZUMI, Fujiharu YANAGIDA, 1999

机译：酿酒酵母缺失酿酒酵母氨基酸的效果对酿造酿造的影响

Characterization of the sake yeast Saccharomyces cerevisiae: Its increase of the activity of general amino acid permease (GAP) and the effect on sake brewing

著录项

引文网络

相似文献

相关主题

期刊订阅