JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
The Enzymes Produced by Koji Mould which Involved in the Production of Umami Taste during Soy Sauce Fermentation.
Kotaro ITO
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2018 Volume 113 Issue 11 Pages 656-666

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[in Japanese]

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© 2018 Brewing Society of Japan
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