Antioxidant N-acetyltransferase Mpr1/2 of industrial baker's yeast enhances fermentation ability after air-drying stress in bread dough.

Antioxidant N-acetyltransferase Mpr1/2 of industrial baker's yeast enhances fermentation ability after air-drying stress in bread dough.

年度2009
業績番号2009236796
タイトルAntioxidant N-acetyltransferase Mpr1/2 of industrial baker's yeast enhances fermentation ability after air-drying stress in bread dough.
著者Nara Institute of Science and Technology,Sasano,Y.
National Food Research Institute,Takahashi,S.
National Food Research Institute,Shima,J.
Nara Institute of Science and Technology,Takagi,H.
業績種別発表論文
発表誌International Journal of Food Microbiology,138(1),181-185,2010.3
課題(1)酵母の酸化ストレス耐性機構の解明と高機能化
パーマリンクhttps://agriknowledge.affrc.go.jp/RN/3020137547
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