Screening of commercial cellulase preparations for manufacturing moromi vinegar from purple sweet potatoes and their effect on the degaradation of anthocyanin

KAMITOMO YOSHIKO; SETOGUCHI SHINJI; TAKAMINE KAZUNORI; WATANABE YUKA; SAMESHIMA YOSHIHIRO; YAGI FUMIO

Art

J-GLOBAL ID：200902293970698026 Reference number：08A0267690

Screening of commercial cellulase preparations for manufacturing moromi vinegar from purple sweet potatoes and their effect on the degaradation of anthocyanin

紫芋もろみ酢製造に用いる市販セルラーゼの選抜とアントシアニンに及ぼす影響

Publisher site {{ this.onShowPLink() }} Copy service {{ this.onShowCLink("http://jdream3.com/copy/?sid=JGLOBAL&noSystem=1&documentNoArray=08A0267690&COPY=1") }}
Access JDreamⅢ for advanced search and analysis. {{ this.onShowJLink("http://jdream3.com/lp/jglobal/index.html?docNo=08A0267690&from=J-GLOBAL&jstjournalNo=F0481A") }}

Author (6)： , , , , ,
Material：
Volume： 103 Issue： 3 Page： 193-200 Publication year： Mar. 15, 2008
JST Material Number： F0481A ISSN： 0914-7314 CODEN： NJKYES Document type： Article
Article type：短報 Country of issue： Japan (JPN) Language： JAPANESE (JA)

, , , , , , ,
,

Fermented seasonings , Microbial metabolite production

Reference (27)：

ｍore...

, , ,

Return to Previous Page