Microflora, Selection and Genetic Improvement of Yeasts and Lactic Acid Bacteria in Winemaking-Reference-Cited by-同舟云学术

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Microflora, Selection and Genetic Improvement of Yeasts and Lactic Acid Bacteria in Winemaking

Published:1996 Issue:6 Volume:70 Page:680-683
ISSN:0002-1407
Container-title:Nippon Nōgeikagaku Kaishi
language:en
Short-container-title:Journal of the agricultural chemical society of Japan

Author:

SHINOHARA Takashi,YANAGIDA Fujitoshi

Publisher

Japan Society for Bioscience, Biotechnology, and Agrochemistry

Subject

Medicine (miscellaneous),Chemistry (miscellaneous),Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/nogeikagaku1924/70/6/70_6_680/_pdf

Reference13 articles.

1. (2) F. Yanagida, F. Ichinose, T. Shinohara and S. Goto : J. Gen. Appl. Microbiol., 38, 501-504 (1992).

2. (4) C. Roulland, S. Berty and B. Galy : Report of Station Vticole BNIC, p.1-6, Mars (1994).

3. (5) M. C. Cuinier and C. Gros : Vignes Vins, No. 318, 25-27 (1983).

4. (7) N. Yamamoto, N. Yamamoto, H. Amemiya, Y. Yokomori, K. Shimizu and A. Totsuka : Am. J. Enol. Vitic., 42, 358-363 (1991).

5. (8) T. Shinohara : Bull. L'O. I. V., 57, 606-618 (1984).

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