Extension of Chronological Life in <i>Saccharomyces cerevisiae</i> under Ethanol Stress by Thermally Processed Rice <i>Koji</i> Extracts

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ISSN Print: 2165-3402
ISSN Online: 2165-3410
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"Extension of Chronological Life in Saccharomyces cerevisiae under Ethanol Stress by Thermally Processed Rice Koji Extracts"
written by Chizuru Yamaoka, Osamu Kurita,
published by Advances in Microbiology, Vol.6 No.9, 2016

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[1]	平成28年度における酒類の研究業績 JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2017 DOI:10.6013/jbrewsocjapan.112.234