Art
J-GLOBAL ID：200902015652816273   Reference number：88A0216129

Relation between enzymatic activity of Koji and quality of Miso.

麹の酵素活性と味噌の品質
Author (6)：
SODE AKIO

About SODE AKIO

(信州味噌 研)

About 信州味噌 研

, 
NAKAMURA MASAAKI

About NAKAMURA MASAAKI

(信州味噌 研)

About 信州味噌 研

, 
TAKEDA SHIGERU

About TAKEDA SHIGERU

(信州味噌 研)

About 信州味噌 研

, 
ITO KIMIO

About ITO KIMIO

(信州味噌 研)

About 信州味噌 研

, 
IMAI MANABU

About IMAI MANABU

(信州味噌 研)

About 信州味噌 研

, 
YASUHIRA HITOMI

About YASUHIRA HITOMI

(信州味噌 研)

About 信州味噌 研


Material：
信州味噌研究所研究報告  (Report of the Shinshu-Miso Research Institute)

About 信州味噌研究所研究報告


Issue： 29  Page： 74-76  Publication year： Feb. 1988 
JST Material Number： G0595A  ISSN： 0910-2493  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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miso

About miso

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Fermented seasonings 
(FK04030S)

About Fermented seasonings

Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
麹

About 麹

, 
酵素活性

About 酵素活性

, 
味噌

About 味噌


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