勘误：使用 MALDI-TOF MS 鉴定酵母的综述 [J. Food Sci. Technol. Vol.］

{"title":"勘误：使用 MALDI-TOF MS 鉴定酵母的综述 [J. Food Sci. Technol. Vol.］","authors":"H. Baba, Takuro Matsumoto, Kaori Matsushita, Motokazu Nakayama, Takahisa Miyamoto","doi":"10.3136/nskkk.70.590","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":503478,"journal":{"name":"Nippon Shokuhin Kagaku Kogaku Kaishi","volume":"135 ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Erratum：MALDI-TOF MSを用いた酵母の同定の検討[日本食品科学工学会誌 Vol.69 No.3 p.115-125]\",\"authors\":\"H. Baba, Takuro Matsumoto, Kaori Matsushita, Motokazu Nakayama, Takahisa Miyamoto\",\"doi\":\"10.3136/nskkk.70.590\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":503478,\"journal\":{\"name\":\"Nippon Shokuhin Kagaku Kogaku Kaishi\",\"volume\":\"135 \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-12-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nippon Shokuhin Kagaku Kogaku Kaishi\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3136/nskkk.70.590\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nippon Shokuhin Kagaku Kogaku Kaishi","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3136/nskkk.70.590","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}