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Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji

✍ Scribed by Yumiko Yoshizaki; Tomoka Susuki; Kazunori Takamine; Hisanori Tamaki; Kiyoshi Ito; Yoshihiro Sameshima

No coin nor oath required. For personal study only.

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