Isolation of High-Malate-Producing Sake Yeasts from Low-Maltose-Assimilating Mutants.

TADAO ASANO, NAOTAKA KUROSE, SHOJI TARUMI

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DOI: 10.1263/jbb.92.429
Published: 2001
Container: Journal of Bioscience and Bioengineering
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1263/jbb.92.429,
  title = {Isolation of High-Malate-Producing Sake Yeasts from Low-Maltose-Assimilating Mutants.},
  author = {TADAO ASANO and NAOTAKA KUROSE and SHOJI TARUMI},
  year = {2001},
  journal = {Journal of Bioscience and Bioengineering},
  doi = {10.1263/jbb.92.429},
  url = {https://doi.org/10.1263/jbb.92.429}
}

RIS

TY  - JOUR
TI  - Isolation of High-Malate-Producing Sake Yeasts from Low-Maltose-Assimilating Mutants.
AU  - TADAO ASANO
AU  - NAOTAKA KUROSE
AU  - SHOJI TARUMI
PY  - 2001
JO  - Journal of Bioscience and Bioengineering
DO  - 10.1263/jbb.92.429
UR  - https://doi.org/10.1263/jbb.92.429
ER  -

APA

ASANO, T., KUROSE, N., & TARUMI, S. (2001). Isolation of High-Malate-Producing Sake Yeasts from Low-Maltose-Assimilating Mutants.. Journal of Bioscience and Bioengineering. https://doi.org/10.1263/jbb.92.429

Source records

crossref · retrieved 2026-09-26T23:15:12.538Z