{"title":"柠檬酸对大麦烧酒醪中酿酒酵母生成甘油的影响","authors":"T. Omori, K. Ogawa, M. Shimoda","doi":"10.1016/0922-338x(95)90009-o","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":38799,"journal":{"name":"Seibutsu-kogaku Kaishi","volume":"11 1","pages":"89-95"},"PeriodicalIF":0.0000,"publicationDate":"1995-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"6","resultStr":"{\"title\":\"Effect of citric acid on glycerol formation by Saccharomyces cerevisiae in Barley Shochu mash\",\"authors\":\"T. Omori, K. Ogawa, M. Shimoda\",\"doi\":\"10.1016/0922-338x(95)90009-o\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":38799,\"journal\":{\"name\":\"Seibutsu-kogaku Kaishi\",\"volume\":\"11 1\",\"pages\":\"89-95\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1995-06-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"6\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Seibutsu-kogaku Kaishi\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/0922-338x(95)90009-o\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Seibutsu-kogaku Kaishi","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/0922-338x(95)90009-o","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}