Author:
YASUDA Masaaki,MATSUMOTO Tetsuya,SAKAGUCHI Maki,KOBAMOTO Naotada
Publisher
Japanese Society for Food Science and Technology
Cited by
14 articles.
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1. Tofuyo in Japan;Encyclopaedia of the History of Science, Technology, and Medicine in Non-Western Cultures;2016
2. Tofuyo in Japan;Encyclopaedia of the History of Science, Technology, and Medicine in Non-Western Cultures;2014
3. Significance of microbial symbiotic coexistence in traditional fermentation;Journal of Bioscience and Bioengineering;2013-11
4. Biochemical aspects of red koji and tofuyo prepared using Monascus fungi;Applied Microbiology and Biotechnology;2012-08-03
5. Reducing the antigenicity of milk whey protein using acid proteinases from Monascus pilosus;Process Biochemistry;2011-03