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Higashimaru Shoyu Co., Ltd. | 論文
- Induction and Purification of α-L-Fucosidase from Fusarium oxysporum(Microbiology & Fermentation Industry)
- Production and Some Properties of Salt-Tolerant β-Xylosidases from a Shoyu Koji Mold, Aspergillus oryzae in Solid and Liquid Cultures
- Comparison of Light-Colored Soy Sauce (Usukuchi) with Regular Soy Sauce (Koikuchi) on Rheological Properties of Various Boiled Vegetables
- Blood Group Substance-degrading α-L-Fucosidase Produced by Fusarium oxysporum