The enzymes produced by Koji mould which involved in the production of umami taste during soy sauce fermentation
2018
Ito, K. (Kikkoman Corporation Research and Development Division (Japan))
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 656-666
Язык
Японский
Примечание
1 tab.
6 fig.
28 ref.
Тип
Journal Article; Journal Part
2024-12-13
2025-10-25
AGRIS AP
Поставщик данных
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