Art
J-GLOBAL ID：200902151575780849   Reference number：98A0287316

Physiological Functions of Beni-koji and its Utilization as Food Material.

食品素材としての有用菌の利用 紅麹の食品素材としての機能と利用
Author (1)：
TANABE NOBUKAZU

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(グンゼ)

About グンゼ


Material：
食品と開発  (Food Processing and Ingredients)

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Volume： 33  Issue： 2  Page： 18-20  Publication year： Feb. 1998 
JST Material Number： Z0786A  ISSN： 0911-3932  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*koji

About koji

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
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Monascus

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,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Food manubacture,processing and preserving methods in general 
(FJ03010M)

About Food manubacture,processing and preserving methods in general

,  Microorganism biochemistry 
(EG03020N)

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Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
食品素材

About 食品素材

, 
菌

About 菌

, 
紅麹

About 紅麹


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