Improvement of material utilization in sake Moromi brewing by addition of cell wall macerating enzymes. — Note

Autor:	Yu-Ichi Yamane, Hideyuki Sunagawa, Akira Hiyoshi, Saburo Wakabayashi, Jin Fujita, Hisashi Fukuda, Kentaro Tanaka
Rok vydání:	2001
Předmět:	chemistry.chemical_classification Cell wall Enzyme Biochemistry chemistry business.industry Brewing Bioengineering Food science business Applied Microbiology and Biotechnology Biotechnology
Zdroj:	Journal of Bioscience and Bioengineering. 92:200
ISSN:	1389-1723
DOI:	10.1016/s1389-1723(01)80228-0
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6ced4d36d9808e9a7ecd779d1d808dcc https://doi.org/10.1016/s1389-1723(01)80228-0 Zobrazit plný text záznamu Full Text from ScienceDirect