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Comparison of two glucoamylases produced by Aspergillus oryzae in solid-state culture (koji) and in submerged culture

✍ Scribed by Yoji Hata; Hiroki Ishida; Yasuhiro Kojima; Eiji Ichikawa; Akitsugu Kawato; Koji Suginami; Satoshi IMayasu

No coin nor oath required. For personal study only.

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Comparison of acid-stable α-amylase prod

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