Chemical Analysis of the Sugar Moiety of Monohexosylceramide Contained in Koji, Japanese Traditional Rice Fermented with Aspergillus-Reference-Cited by-同舟云学术

Chemical Analysis of the Sugar Moiety of Monohexosylceramide Contained in Koji, Japanese Traditional Rice Fermented with Aspergillus

Published:2016-01-02 Issue:4 Volume:2 Page:2
ISSN:2311-5637
Container-title:Fermentation
language:en
Short-container-title:Fermentation

Author:

Hamajima Hiroshi,Fujikawa Ayami,Yamashiro Mikako,Ogami Takatoshi,Kitamura Seiichi,Tsubata Masahito,Tan Sei,Matsunaga Haruka,Sawada Kazutaka,Kumagai Satoshi,Hayashi Nobuyuki,Nagao Koji,Yanagita Teruyoshi,Oka Takuji,Mitsutake Susumu,Kitagaki Hiroshi

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

Link

http://www.mdpi.com/2311-5637/2/1/2/pdf

Reference27 articles.

1. Breeding Research on Sake Yeasts in Japan: History, Recent Technological Advances, and Future Perspectives

2. Taxonomic re-evaluation of black koji molds

3. Studies on the Colorants in Saké

4. Cereal based functional food of Indian subcontinent: a review

5. Identification of a Gene Involved in the Synthesis of a Dipeptidyl Peptidase IV Inhibitor in Aspergillus oryzae

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