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Analysis of factors that influence the fermentation profiles of sake yeast
http://hdl.handle.net/10232/00030333
http://hdl.handle.net/10232/000303339bfc19d4-be20-409d-aa3b-76ebac5ac89f
Item type | 学位論文 / Thesis or Dissertation(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2018-09-26 | |||||
タイトル | ||||||
タイトル | Analysis of factors that influence the fermentation profiles of sake yeast | |||||
別言語のタイトル | ||||||
その他のタイトル | 日本酒酵母の発酵特性に及ぼす影響の解析 | |||||
著者 |
JANNATUL, Ferdouse
× JANNATUL, Ferdouse |
|||||
別言語の著者 | ||||||
姓名 | ジャンナトル, フェルドス | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題言語 | en | |||||
主題Scheme | Other | |||||
主題 | S. cerevisiae | |||||
キーワード | ||||||
主題言語 | en | |||||
主題Scheme | Other | |||||
主題 | Aspergillus oryzae | |||||
キーワード | ||||||
主題言語 | en | |||||
主題Scheme | Other | |||||
主題 | glycosylceramide | |||||
キーワード | ||||||
主題言語 | en | |||||
主題Scheme | Other | |||||
主題 | amino acids | |||||
キーワード | ||||||
主題言語 | en | |||||
主題Scheme | Other | |||||
主題 | fermentation | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_46ec | |||||
資源タイプ | thesis | |||||
作成日 | ||||||
日付 | 2018-09-11 | |||||
NDC | ||||||
主題Scheme | NDC | |||||
主題 | 588 | |||||
ファイル(説明) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 博士論文要旨 | |||||
ファイル(説明) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 最終試験結果の要旨 | |||||
ファイル(説明) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 論文審査の要旨 | |||||
ファイル(説明) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 博士論文要旨(English) | |||||
ファイル(説明) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 博士論文要旨(日本語) | |||||
公開者・出版者 | ||||||
出版者 | 鹿児島大学 | |||||
公開者よみ | ||||||
公開者よみ | カゴシマ ダイガク | |||||
公開者別名 | ||||||
公開者別名 | Kagoshima University | |||||
備考 | ||||||
備考 | 【指導教員:北垣浩志】学位論文の内容を含んだ論文を学術雑誌に投稿中のため | |||||
date.appl | ||||||
【学位申請日】2018-05-18 | ||||||
学位名 | ||||||
学位名 | 博士(農学)Doctor of Philosophy | |||||
学位授与機関 | ||||||
学位授与機関名 | 鹿児島大学 | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2018-09-21 | |||||
学位授与番号 | ||||||
学位授与番号 | 17701甲連研第911号 |