A Modified Process for Soy Sauce Fermentation by Immobilized yeasts(Microbiology & Fermentation Industry)
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概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1991-01-23
著者
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Kawai Keiichi
Department of Biotechnology, Division of Bioresources Utilization, Faculty of Agriculture, Gifu Univ
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Horitsu Hiroyuki
Department Of Agricultural Chemistry Faculty Of Agriculture Gifu University
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Wang Min
Department Of Chemistry Lanzhou University
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Kawai Keiichi
Department Of Bioresources Utilization Faculty Of Agriculture Gifu University
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Wang Min
Department Of Bioresources Utilization Faculty Of Agriculture Gifu University
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Wang Min
Department Of Applied Chemistry Harbin Institute Of Technology
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Wang Min
Department Of Applied Chemistry China Agricultural University
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WANG Min
Department of Anatomy and Embryology, Ehime University Graduate School of Medicine
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