Art
J-GLOBAL ID：200902184910012962   Reference number：93A0592211

Changes in Enzyme Activity in Miso during Maturing Process.

味噌熟成中の酵素活性について
Author (1)：
WAGU YUTAKA

About WAGU YUTAKA

(ビオック)

About ビオック


Material：
日本醸造協会誌  (Journal of the Brewing Society of Japan)

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Volume： 88  Issue： 6  Page： 433-438  Publication year： Jun. 1993 
JST Material Number： F0481A  ISSN： 0914-7314  CODEN： NJKYES  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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miso

About miso

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
glucose

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

About Fermented seasonings

Reference (17)：
  • 1) 中野正弘編著: 味噌の醸造技術, p.65 (1982)
  • 2) 姫野国男, 小出巌富部忠篤: 味噌と科学と技術, 227, 28 (1973)
  • 3) 原山文徳, 本藤智, 安平仁美: 醸協87, (11) 829 (1992)
  • 4) 好井久雄: 醸協68, (10) 741 (1973)
  • 5) 松本伊佐男, 今井誠一: 日食工誌, 23, 362 (1976)
ｍore...
Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
味噌

About 味噌

, 
熟成

About 熟成

, 
酵素活性

About 酵素活性


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