Characterization of the sake yeast Saccharomyces cerevisiae: Its increase of the activity of general amino acid permease (GAP) and the effect on sake brewing
KOHAMA, Keiko, ITO, Yoshihito, YONEKURA, Yuichi, YAMAMOTO, Tadashi, SAKURAI, Hiroshi, OHSAWA, JunyaVolume:
98
Year:
2003
Journal:
JOURNAL OF THE BREWING SOCIETY OF JAPAN
DOI:
10.6013/jbrewsocjapan1988.98.575
File:
PDF, 2.71 MB
2003