신규 바실러스 발리스모티스 균주 및 이를 이용한 야자과 종자박의 고상 발효방법

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dc.contributor.author김철호-
dc.contributor.author최민호-
dc.contributor.author이상기-
dc.date.accessioned2021-06-03T03:31:27Z-
dc.date.available2021-06-03T03:31:27Z-
dc.date.issued2020-11-28-
dc.identifier.other08095MY-
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/24374-
dc.title신규 바실러스 발리스모티스 균주 및 이를 이용한 야자과 종자박의 고상 발효방법-
dc.title.alternativeNovel Strain of Bacillus vallismortis and Solid-Phase Fermentation Method of a Arecaceae Kernel Cake Using the Same-
dc.typePatent-
dc.date.registration2020-11-28-
dc.contributor.affiliatedAuthor김철호-
dc.contributor.affiliatedAuthor최민호-
dc.contributor.affiliatedAuthor이상기-
dc.date.application2009-05-22-
dc.identifier.patentApplicationNumberPI20092106-
dc.identifier.patentRegistrationNumberMY-180447-A-
dc.publisher.location말레이시아-
dc.contributor.assignee한국생명공학연구원(소)-
dc.contributor.inventor김철호-
dc.description.patentCountryDivision국외-
Appears in Collections:
Jeonbuk Branch Institute > Microbial Biotechnology Research Center > 2. Patents
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