乳酸菌による清酒の呈酸味性改善

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Material Type: 記事
Title: 乳酸菌による清酒の呈酸味性改善
Author/Editor: 稲橋正明
相良沙奈恵
岡崎直人他
Author Heading: 稲橋正明
相良沙奈恵
岡崎直人
Alternative Title: Improvement of the sour taste of sake by malolactic fermentation using Lactobacillus paracasei No.8
Periodical title: 日本醸造協会誌 / 日本醸造協会, 日本醸造学会 [編]
No. or year of volume/issue: 108(9):2013.9
Volume: 108
Issue: 9
Pages: 686-695
Publication date of volume/issue (W3CDTF): 2013-09
ISSN (Periodical Title): 0914-7314
ISSN-L (Periodical Title): 0914-7314
Publication (Periodical Title): 東京 : 日本醸造協会
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: マロラクティック発酵
Lactobacillus paracasei
酸味 (清酒の)
NDLC: ZP15
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z17-416
Data Provider (Database): 国立国会図書館 : 国立国会図書館雑誌記事索引
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 024894822
http://id.ndl.go.jp/bib/024894822
Bibliographic Record Category (NDL): 632