Evaluation of an Okara Beni Koji Based on Antioxidant Properties, and an Application to Cookie Making

Autor:	Hideo Esaki, Yoshiyuki Nakamura, Kumiko Mori, Momochika Kumagai, Akiko Shimura
Rok vydání:	2014
Předmět:	Thesaurus (information retrieval) business.industry Chemistry Monascus anka business Food Science Biotechnology
Zdroj:	Nippon Shokuhin Kagaku Kogaku Kaishi. 61:409-417
ISSN:	1881-6681 1341-027X
DOI:	10.3136/nskkk.61.409
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::db71efdb2cfc150c9d9be32904dbcc40 https://doi.org/10.3136/nskkk.61.409 Zobrazit plný text záznamu