Yumiko Yoshizaki, Kayu Okutsu, Taiki Futagami, H. Tamaki, Y. Sameshima, Kazunori Takamine
{"title":"プロテアーゼまたは細胞壁分解酵素製剤添加による紅麹焼酎製造法の改良","authors":"Yumiko Yoshizaki, Kayu Okutsu, Taiki Futagami, H. Tamaki, Y. Sameshima, Kazunori Takamine","doi":"10.6013/jbrewsocjapan.113.265","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"86 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Society of Brewing, Japan","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.6013/jbrewsocjapan.113.265","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}