Art
J-GLOBAL ID:202002264420903637   Reference number:20A2358309

Effects of soybean varieties on soybean koji-Comparison of properties in koji made from Tachinagaha or Sachiyutaka-

大豆の品種間差異が豆麹に与える影響について-タチナガハあるいはサチユタカを利用した麹における特性比較-
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Issue: 13  Page: KANGOEIYO,23-28  Publication year: Mar. 2020 
JST Material Number: L4461B  ISSN: 2189-4825  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Proteins and peptides in general 
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