Relationship between Soy Sauce Color Intensity and Xylanolytic Enzyme Activity of Soy Sauce Koji Mold, Aspergillus oryzae / 醤油の濃化と醤油麹菌のキシラン分解酵素活性について
- Resource Type
- Journal Article
- Source
- 日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2002, 97(3):196
- Subject
- Language
- Japanese
- ISSN
- 0914-7314
2186-4012