スポンサーリンク
Beverages Research Laboratories Takara Shuzo Co. Ltd. | 論文
- Screening for Strains of Aspergillus oryzae That Degrade Carbamide for Use in Sake Brewing
- Utilization of Koji Prepared Using a Strain Obtained by Cell Fusion between Aspergillus oryzae and Aspergillus usamii for Mirin-Making
- A New Assay Method and Evaluation of Removal of Protein in Mirin
- Evaluation of Koji Prepared with Various Molds for Mirin-Making
- Mirin-Making from Koji Prepared with a Mutant Aspergillus oryzae Producing High Activity of Carboxypeptidase
- Relationship between Enzyme Efficiency and Alcohol Concentration in Mirin Mash
- Mirin Production from Nonglutinous Rergular Rice
- Evaluation of Conditions Affecting Productivity in the Improved Process of Mirin-Making
- An Improved Process of Mirin-Making using Supplemental Enzyme Preparations at a Limited Concentration of Alcohol
- Improvement of Yiedl by Application of Some Commercial Enzyme Preparations in Mirin-Making