Art
J-GLOBAL ID：200902000173043220   Reference number：88A0087547

Additional effect of soybean-Koji to salty red Miso.

大豆麹の赤味噌への添加効果
Author (2)：
MATSUMOTO ISAO

About MATSUMOTO ISAO

(新潟県食品研)

About 新潟県食品研

, 
IMAI SEIICHI

About IMAI SEIICHI

(新潟県食品研)

About 新潟県食品研


Material：
味噌の科学と技術  (Miso Science and Technology)

About 味噌の科学と技術


Volume： 35  Issue： 12  Page： 422-428  Publication year： Dec. 1987 
JST Material Number： G0562A  ISSN： 0369-1047  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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koji

About koji

,...
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glycoside hydrolase

About glycoside hydrolase

,...
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Fermented seasonings 
(FK04030S)

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Terms in the title (4)：
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大豆

About 大豆

, 
麹

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, 
赤味噌

About 赤味噌

, 
添加効果

About 添加効果


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