Use of glutaminase for soy sauce made by Koji or a...

Journal of Fermentation and Bioengineering 1989 Vol. 67; Iss. 3

Use of glutaminase for soy sauce made by Koji or a preparation of proteases from Aspergillus oryzae

Tadanobu Nakadai, Seiichi Nasuno
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Volume:
67
Year:
1989
Language:
english
Pages:
5
DOI:
10.1016/0922-338x(89)90114-1
File:
PDF, 412 KB
english, 1989
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