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  • WAKABAYASI Saburo ID: 9000004528691

    National Research Institute of Brewing (2009 from CiNii)

    Articles in CiNii:8

    • Properties of Cellulases Produced by Aspergillus oryzae and its Effect on Sake Moromi Fermentation (2004)
    • Changes in visible cell counts and several components in sake moromi mash during fermentation with an ethyl capronate high-producing yeast and an ordinary yeast for high quality sake (2009)
    • 科学技術庁:新規な芋焼酎製造法に適した酵素剤の開発 (2000)
  • WAKABAYASI Saburo ID: 9000256491181

    National Research Institute of Brewing Enzyme engineering devision (2002 from CiNii)

    Articles in CiNii:1

    • Improvement of Material Utilization in Sake Moromi Brewing by Addition of Cell Wall Macerating Enzymes (2002)
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