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J-GLOBAL ID:200902103863648462
整理番号:94A0803166
大豆チーズ製造・熟成中のフィチン酸の変化とPenicillium caseicolumのフィターゼ産生
Changes of Phytate Contents in Manufacturing and Ripening Processes of Soybean Cheese, and Productivity of Phytase by Penicillium caseicolum used as a Starter.
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