Antimicrobial properties and mechanism of volatile isoamyl acetate, a main flavour component of Japanese sake (Ginjo-shu)
Author:
Affiliation:
1. Health Research Institute; National Institute of Advanced Industrial Science and Technology (AIST); Ikeda City; Osaka Japan
2. Department of Applied Biological Chemistry; Faculty of Agriculture; Kinki University; Nara City Nara Japan
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12764/fullpdf
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4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Anal Biochem,1976
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