Characteristics of a cheese-like food produced by fermentation of the mushroom Schizophyllum commune-Reference-Cited by-同舟云学术

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Characteristics of a cheese-like food produced by fermentation of the mushroom Schizophyllum commune

Published:2001-01 Issue:1 Volume:92 Page:30-32
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Okamura-Matsui Tokumitsu,Takemura Kaori,Sera Mitsue,Takeno Tomomi,Noda Hiroko,Fukuda Shoko,Ohsugi Masahiro

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference10 articles.

1. The cultivation of a fibrinolytic enzyme producing mushroom, Schizophyllum commune;Okamura;Mushroom Sci. Biotech.,1998

2. Noncytotoxic, antitumor polysaccharides;Whistler,1976

3. Screening of fibrinolytic enzymes derived from basidiomycetes;Hirasawa;Mushroom Sci. Biotech.,1997

4. Protein measurement with the folin phenol reagent;Lowry;J. Biol. Chem.,1951

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