麹汁のアミノ酸組成に就いて

• Material Type: 記事
• Title: 麹汁のアミノ酸組成に就いて
• Author/Editor: 小崎,道雄; 安井,俊雄; 住江,金久
• Publication, Distribution, etc.: 日本 : 大阪醸造學會
• Publication Date: 1961-06-15
• Publication Date (W3CDTF): 1961-06-15
• Alternative Title: Study on the Amino Acid Composition of Koji Extract
• Periodical title: 醗酵工學雑誌
• No. or year of volume/issue: 39(6)
• Volume: 39(6)
• Pages: 307-311
• Text Language Code: JPN
• Alias of Author: KOZAKI,Michio; YASUI,Toshio; SUMINOE,Kinshi
• Note (General): 著者所属: 東京農業大学農芸化学科; Affiliation: Depar. of Agric. Chem., Tokyo Agric. Univ.
• Persistent ID (NDL): info:ndljp/pid/10549357; https://dl.ndl.go.jp/pid/10549357
• Collection: 障害者向け資料
• Collection (Materials For Handicapped People:1): テキストデータ
• Collection (particular): 国立国会図書館デジタルコレクション > 電子書籍・電子雑誌 > 学術機関 > 学協会; https://dl.ndl.go.jp/collections/B00043
• Acquisition Basis: NII-ELS
• Available (W3CDTF): 2017-08-23
• Date Accepted (W3CDTF): 2017-08-15
• Date Captured (W3CDTF): 2017-08-15
• Format (IMT): application/pdf
• Access Restrictions: インターネット公開
• Availability of remote photoduplication service: 不可
• Periodical Title (Persistent ID (NDL)): info:ndljp/pid/10391331; https://dl.ndl.go.jp/pid/10391331
• Data Provider (Database): 国立国会図書館 : 国立国会図書館デジタルコレクション; https://dl.ndl.go.jp

• Summary, etc.: Koji extract, which is closely related to sake brewing, has been employed as a suitable medium for cultivating molds and yeasts, but its amino acid co...