UTILIZATION OF ENZYME PREPARATION FOR SOY SAUCE MANUFACTURING .3. CULTURE CONDITIONS OF ASPERGILLUS-ORYZAE FOR PRODUCTION OF ENZYME PREPARATION

被引：13
|
作者：
NAKADAI, T
NASUNO, S
机构：
来源：
JOURNAL OF FERMENTATION TECHNOLOGY | 1988年 / 66卷 / 05期
关键词：
D O I：
10.1016/0385-6380(88)90085-4
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：525 / 533
页数：9
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