Nippon Nōgeikagaku Kaishi
Online ISSN : 1883-6844
Print ISSN : 0002-1407
ISSN-L : 0002-1407
Preparation of Seasonings by the Hydrolysis of Proteins. Part VIII
The Chemical Mechanisms of Acetone Formation in the Hydrochloric Acid Hydrolysate of Soybean Meal
Tetsuo HINO, Akimitsu KIMIZUKA, Katsumi ITO, Tadao TAKENISHI, Takeshi OGASAWARA
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1962 Volume 36 Issue 4 Pages 317-319

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[in Japanese]

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© JAPAN SOCIETY FOR BIOSCIENCE,BIOTECHNOLOGY, ANDAGROCHEMISTRY
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