Effects of Koji-making Temperature and Time on Enzyme Activity in Ginjo koji

Autor:	Nobuhiro Aoki, Yasuhiro Mishiro, Takuya Katube, Masatoshi Iwamoto
Rok vydání:	2000
Předmět:	Aspergillus Chromatography biology Biochemistry Chemistry biology.protein Alpha-amylase biology.organism_classification Enzyme assay
Zdroj:	JOURNAL OF THE BREWING SOCIETY OF JAPAN. 95:74-76
ISSN:	2186-4012 0914-7314
DOI:	10.6013/jbrewsocjapan1988.95.74
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::40d118f2ce92967b21babca65fc14eb4 https://doi.org/10.6013/jbrewsocjapan1988.95.74 Zobrazit plný text záznamu