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pro vyhledávání: '"Satoru Omata"'
Autor:
Yasuyuki Uzuka, Tomohiro Kitamura, Seiichi Matsugo, Shunsuke Muramatsu, Yoshihito Sano, Susumu Kokubo, Satoru Omata, Yuka Ishikawa
Publikováno v:
Food Science and Technology Research. 13:13-19
In the production of soy sauce, the koji making stage during which koji mold is cultivated, is the key process for producing a high quality final product. Koji mold and contaminated bacteria act as antagonists as the koji making stage proceeds. As a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97eca30fa9f8ca4a137252b95f8f9d4f
https://doi.org/10.3136/fstr.13.13
https://doi.org/10.3136/fstr.13.13
