Microbial Degradation of BHA in Niboshi(Boiled and Dried Anchovy) by Aspergillus Species(Food & Nutrition)
スポンサーリンク
概要
- 論文の詳細を見る
Eleven strains of Aspergillus species isolated from Katsuobushi (dried bonito) were grown in a liquid medium containing 3-tert-butyl-4-hydroxyanisole (BHA), to examine the possibility of degradation of BHA by molding of Niboshi. In the liquid medium, BHA was degraded by 11 strains of Aspergillus species. BHA in Niboshi was also degraded by the molding.
- 社団法人日本農芸化学会の論文
- 1991-04-23
著者
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KINOSHITA Yasuhiro
Tokyo Laboratory, Nippon Paint Co., Ltd.
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DOI Mikiharu
Marutomo Co., Ltd.
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Doi Mikiharu
Marutomo Co. Ltd
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SHUTO Yoshihiro
Department of Agricultural Chemistry, Faculty of Agriculture, Ehime University
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KINOSHITA Yoshiro
Department of Agricultural Chemistry, Faculty of Agriculture, Ehime University
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MATSUI Muneaki
Marutomo Co., Ltd.
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YAMAUCHI Hajime
Marutomo Co., Ltd.
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Matsui M
Kyoritsu Coll. Pharmacy Tokyo Jpn
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Yamauchi Hajime
Marutomo Co. Ltd.
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Kinoshita Y
Tokyo Laboratory Nippon Paint Co. Ltd.
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Shuto Y
The United Graduate School Of Agricultural Science Ehime University
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Shuto Yoshihiro
Department Of Agricultural Chemistry Faculty Of Agriculture Ehime University
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Kinoshita Yoshiro
Department Of Agricultural Chemistry Faculty Of Agriculture Ehime University
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