Art
J-GLOBAL ID：200902146842953703   Reference number：01A0419002

Formations and Changes of o-Dihydroxyisoflavones during Production of Soybean Pastes.

豆味噌醸造中のオルトジヒドロキシイソフラボンの生成と変動
Author (5)：
ESAKI HIDEO

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(椙山女学園大)

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, 
WATANABE RYOKO

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(盛田)

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, 
MASUDA HITOSHI

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(盛田)

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, 
OSAWA TOSHIHIKO

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(名古屋大 大学院生命農学研究科)

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, 
KAWAKISHI SHUNRO

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(椙山女学園大)

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Material：
日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)

About 日本食品科学工学会誌


Volume： 48  Issue： 3  Page： 189-195  Publication year： Mar. 15, 2001 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*miso

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Aspergillus oryzae

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Fermented seasonings 
(FK04030S)

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Reference (21)：
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豆味噌

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, 
醸造

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