Výsledky vyhledávání - "Satomi Matsumura"

Transglycosylation Forms Novel Glycoside Ethyl α-Maltoside and Ethyl α-Isomaltoside in Sake during the Brewing Process by α-Glucosidase A of Aspergillus oryzae

Autor: Tomoo Nukada, Chihiro Honda, Maya Takehisa, Masaru Hosaka, Izumi Kobayashi, Ryo Katsuta, Izumi Wagatsuma, Yusuke Kojima, Hitoshi Shindo, Masafumi Tokuoka, Satomi Matsumura

Publikováno v: Journal of Agricultural and Food Chemistry. 68:1419-1426

Sake, the Japanese rice wine, contains a variety of oligosaccharides and glucosides produced by fungal enzymes during the brewing process. This study investigates the effect of knocking out the Aspergillus oryzae α-glucosidase (agdA) gene on the tra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1bf70f41c2abd0704d3f07ec43799627
https://doi.org/10.1021/acs.jafc.9b06936

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Transglycosylation Forms Novel Glycoside Ethyl α-Maltoside and Ethyl α-Isomaltoside in Sake during the Brewing Process by α-Glucosidase A of

Autor: Yusuke, Kojima, Chihiro, Honda, Izumi, Kobayashi, Ryo, Katsuta, Satomi, Matsumura, Izumi, Wagatsuma, Maya, Takehisa, Hitoshi, Shindo, Masaru, Hosaka, Tomoo, Nukada, Masafumi, Tokuoka

Publikováno v: Journal of agricultural and food chemistry. 68(5)

Sake, the Japanese rice wine, contains a variety of oligosaccharides and glucosides produced by fungal enzymes during the brewing process. This study investigates the effect of knocking out the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::238beb540e29ac3208c4c88d1823f914
https://pubmed.ncbi.nlm.nih.gov/31888328

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