Release Process of Protein from Baker’s Yeast by Disruption in Agitating Bead Mill

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Online ISSN : 1881-1299
Print ISSN : 0021-9592

Short Communications

Release Process of Protein from Baker’s Yeast by Disruption in Agitating Bead Mill

Shoichi Morohashi, Shinichi Okada, Tomoyuki Hataya, Tomokazu Sasaki, Kazuhiro Hoshino, Toshisuke Sasakura

著者情報

キーワード: Release Process, Protein, Baker’s Yeast, Cell Disruption, Agitating Bead Mill

ジャーナルフリー

1997 年 30 巻 1 号 p. 182-186

DOI https://doi.org/10.1252/jcej.30.182

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© 1997 The Society of Chemical Engineers, Japan

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