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About this Biochemistry, Genetics and Molecular Biology article
Changes of Free Sugar Contents during the Fermentation of Mugi-Koji and Mugi-Miso by MATSUSHITA, Ayako is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Author
- MATSUSHITA, Ayako
- Publisher
- Japan Society for Bioscience, Biotechnology, and Agrochemistry; Japan Society for Bioscience Biotechnology and Agrochemistry/Nippon Nogeikagaku Kai (ISSN 0002-1407)
- Published
- 1970
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)