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製麹条件が一般米麹の...

製麹条件が一般米麹の破精と酵素活性に与える影響の評価

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製麹条件が一般米麹の破精と酵素活性に与える影響の評価

Call No. (NDL)
Z17-416
Bibliographic ID of National Diet Library
034271257
Material type
記事
Author
高堂 泰輔ほか
Publisher
東京 : 日本醸造協会
Publication date
2025-07
Material Format
Paper
Journal name
日本醸造協会誌 / 日本醸造協会, 日本醸造学会 [編] 120(7):2025.7
Publication Page
p.403-414
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Paper

Material Type
記事
Author/Editor
高堂 泰輔
藤原 久志
若井 芳則
Alternative Title
Evaluation of the effects of koji-making conditions on koji-haze and enzyme activity in edible rice koji
Periodical title
日本醸造協会誌 / 日本醸造協会, 日本醸造学会 [編]
No. or year of volume/issue
120(7):2025.7
Volume
120
Issue
7
Pages
403-414