Influence of amino acid content in seed mash on peptide uptake by yeast cells in main mash in sake brewing process.
- DOI
- 10.1016/s1389-1723(00)87101-7
- Published
- 1999
- Container
- Journal of bioscience and bioengineering
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/s1389-1723-00-87101-7,
title = {Influence of amino acid content in seed mash on peptide uptake by yeast cells in main mash in sake brewing process.},
author = {Iemura Y and Yamada T and Takahashi T and Furukawa K and Hara S},
year = {1999},
journal = {Journal of bioscience and bioengineering},
doi = {10.1016/s1389-1723(00)87101-7},
url = {https://doi.org/10.1016/s1389-1723(00)87101-7}
}RIS
TY - JOUR TI - Influence of amino acid content in seed mash on peptide uptake by yeast cells in main mash in sake brewing process. AU - Iemura Y AU - Yamada T AU - Takahashi T AU - Furukawa K AU - Hara S PY - 1999 JO - Journal of bioscience and bioengineering DO - 10.1016/s1389-1723(00)87101-7 UR - https://doi.org/10.1016/s1389-1723(00)87101-7 ER -
APA
Y, I., T, Y., T, T., K, F., & S, H. (1999). Influence of amino acid content in seed mash on peptide uptake by yeast cells in main mash in sake brewing process.. Journal of bioscience and bioengineering. https://doi.org/10.1016/s1389-1723(00)87101-7
Source records
- pubmed · retrieved 2026-09-26T20:23:55.782Z