Suzuki, Hideyuki, Division of Applied Biology, Kyoto Institute of Technology, Japan
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Vol 2, No 1 (2013): International Journal of Food Studies - - Research and application
Increase of “Umami” and “Kokumi” Compounds in Miso, Fermented Soybeans, by the Addition of Bacterial γ-Glutamyltranspeptidase
Abstract PDF
