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Effect of temperature on the stability of various peptidases during peptide-enriched soy sauce fermentation

DOI Web Site Web Site Web Site 3 Citations 49 References

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Journal

Journal of bioscience and bioengineering

Journal of bioscience and bioengineering 113 (3), 355-359, 2012-03

Suita : Society for Biotechnology

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References(49)*help

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Keywords

Details 詳細情報について

CRID

1521136280050101504
NII Article ID

110009425327
NII Book ID

AA11307678
ISSN

13891723
DOI

10.1016/j.jbiosc.2011.11.008
NDL BIB ID

023529934
Web Site

http://id.ndl.go.jp/bib/023529934

https://ndlsearch.ndl.go.jp/books/R000000004-I023529934

https://api.elsevier.com/content/article/PII:S1389172311004555?httpAccept=text/xml

https://api.elsevier.com/content/article/PII:S1389172311004555?httpAccept=text/plain
Text Lang

en
NDL Source Classification
- ZP15(科学技術--化学・化学工業--醗酵・微生物工学)
Data Source
- NDL
- Crossref
- CiNii Articles

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