JOURNAL OF THE BREWING SOCIETY OF JAPAN

A Simple Method for the Determination of Grown Mycelial Content in Ricekoji using Commercial Cell Wall Lytic Enzyme, Yatalase

Fumiko Fujii, Kenji Ozeki, Akihiro Kanda et al. · 1992 · 35 citations · Full text

Life Sciences, Agronomy, Plant Sciences +14

Genetic Improvement of Nutritional and Food Processing Quality in Soybean

Keisuke Kitamura · 1994 · 32 citations · Full text

Agriculture, Agricultural Biotechnology, Food Science +12

Microorganisms in Chinese Starter ^|^ldquo;Bubod^|^rdquo; and Rice Wine ^|^ldquo;Tapuy^|^rdquo; in the Philippines Microorganisms in Chinese Starters from Asia (part 1)

Michio KOZAKI, Tai Uchimura · 1990 · 27 citations · Full text

Agriculture, Food Science, Microbiology +17

Aspergillus and Koji: History, Practice and Molecular Biology

Jacob Bennett · 2001 · 25 citations · Full text

Life Sciences, Microbiology, Molecular Biology +12

Search for amino acids affecting the taste of Japanese sake

Kimio IWANO, Kazuhiro Takahashi, Toshihiko Ito et al. · 2004 · 24 citations · Full text

Agriculture, Food Science, Nutritional Sciences +12