A New Assay Method and Evaluation of Removal of Protein in Mirin

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To evaluate the removal of protein in mirin using high-performance liquid chromatography, we added sedimentation agents such as perismmon tannin and Nikken Withe^[○!R] to clouding mirin after pasteurization. Treated mirin that contained less that 15mg of protein/100g of mirin did not become cloudy.
公益社団法人日本生物工学会の論文
1989-07-25

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A New Assay Method and Evaluation of Removal of Protein in Mirin

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