Art
J-GLOBAL ID:200902113035916726   Reference number:02A0516476

Properties of Cellulose-Degrading Enzymes from Aspergillus oryzae and Their Contribution to Material Utilization and Alcohol Yield in Sake Mash Fermentation.

Aspergillus oryzae由来のセルロース分解酵素の特徴と清酒もろみ発酵での原料利用とアルコール収率に対する効果
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Material:
Volume: 93  Issue:Page: 479-484  Publication year: May. 25, 2002 
JST Material Number: G0535B  ISSN: 1389-1723  CODEN: JBBIF6  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: ENGLISH (EN)
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JST classification (2):
JST classification
Category name(code) classified by JST.
Sake(=rice wine)  ,  Enzyme in general 
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