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【プレスリリース】ユーグレナのアミノ酸・有機酸発酵におけるpHの重要性を発見 〜ユーグレナは、発酵時のpHで形が変わる〜 へのコメント
https://meiji-agrichem.jp/2020/10/09/%e3%80%90%e3%83%97%e3%83%ac%e3%82%b9%e3%83%aa%e3%83%aa%e3%83%bc%e3%82%b9%e3%80%91%e3%83%a6%e3%83%bc%e3%82%b0%e3%83%ac%e3%83%8a%e3%81%ae%e3%82%a2%e3%83%9f%e3%83%8e%e9%85%b8%e3%83%bb%e6%9c%89%e6%a9%9f/
明治大学 農学部農芸化学科の公式サイトFri, 09 Oct 2020 00:14:08 +0000
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