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01305naa a2200313 i 4500 |
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NSK01001130835 |
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HR-ZaNSK |
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220310s2019 ci d | |0|| ||eng |
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|a HR-ZaNSK
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|a croatica
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|a ci
|c hr
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|a 663
|2 2011
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| 100 |
1 |
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|a Jannatul, Ferdouse
|4 aut
|9 HR-ZaNSK
|
| 245 |
1 |
0 |
|a Methionine and glycine stabilize mitochondrial activity in sake yeast during ethanol fermentation /
|c Ferdouse Jannatul, Yuki Kusaba, Yuki Fujimaru, Yuki Yamamoto and Hiroshi Kitagaki.
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| 300 |
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|b Graf. prikazi.
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| 504 |
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|a Bibliografija: 44 jed.
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| 653 |
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0 |
|a Kvasac
|a Sake
|a Etanol
|a Vrenje
|a Aminokiseline
|a Mitohondriji
|
| 700 |
1 |
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|a Kusaba, Yuki
|4 aut
|9 HR-ZaNSK
|
| 700 |
1 |
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|a Fujimaru, Yuki
|4 aut
|9 HR-ZaNSK
|
| 700 |
1 |
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|a Yamamoto, Yuki
|4 aut
|9 HR-ZaNSK
|
| 700 |
1 |
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|a Kitagaki, Hiroshi
|4 aut
|9 HR-ZaNSK
|
| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 57 (2019), 4 ; str. 535-543
|w nsk.(HR-ZaNSK)000174173
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| 776 |
0 |
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|a Jannatul, Ferdouse
|t Methionine and glycine stabilize mitochondrial activity in sake yeast during ethanol fermentation
|w nsk.(HR-ZaNSK)001065318
|
| 981 |
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|b B13/19
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| 998 |
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|b gtao2203
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/233425
|y Elektronička verzija članka
|