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About this Biochemistry, Genetics and Molecular Biology article
In Vitro Evaluation of Physiological Activity of Vinegar Produced from Barley-, Sweet Potato-, and Rice- shochu Post-distillation Slurry by Ye, Xiu Juan (author);Morimura, Shigeru (author);Han, Lian Shu (author);Shigematsu, Toru (author);Kida, Kenji (author) 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
- Ye, Xiu Juan (author);Morimura, Shigeru (author);Han, Lian Shu (author);Shigematsu, Toru (author);Kida, Kenji (author)
- Publisher
- Japan Science and Technology Information Aggregator, Electronic; Informa UK (Taylor & Francis); Taylor & Francis; Informa UK Limited; Japan Society for Bioscience, Biotechnology, and Agrochemistry; Oxford University Press (OUP) (ISSN 0916-8451)
- Published
- 2004
- Language
- EN
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)