Characteristics of a mureka-forming enzyme and conditions of its production by molds used for making koji : Akira Nishimura∗, Motoko Takeuchi, Takafumi Kubodera, Toru Motoyoshi, and Kyiochi Kondo (Hakutsuru Sake Brewing Co. Ltd., 4-5-5 Sumiyoshiminami-machi, Higashinada-ku, Kobe, Hyogo 658) Seibutsu-kogaku 74: 91–96, 1996

• Book ID: 113397751
• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 170 KB
• Volume: 81
• Category: Article
• ISSN: 0922-338X
• DOI: 10.1016/0922-338x(96)80598-8