Abstract
Breeding of aromatic yeast by hybridization of haploid strains having alcohol tolerance. —Note—: Naotaka Kurose, ∗Tadao Asano, Shoji Tarumi, and Sadao Kawakita ( Alcoholic Beverages and Seasoning & Food Research Laboratories, Takara Shuzo Co. Ltd., 3-4-1 Seta, Otsu, Shiga 520-2193) Seibutsu-kogaku 78: 191–194. 2000
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