無蒸煮麦類の納豆菌処理による栄養価及び生理活性の付加  [in Japanese] Additional effect of some nutrients and biological-active substances by Bacillus natto treatment of raw wheat  [in Japanese]

Search this Article

Author(s)

    • 須見 洋行 SUMI Hiroyuki
    • 倉敷芸術科学大学生命科学部生命科学科 Department of Physiological Chemistry, Kurashiki University of Science and the Arts
    • 浅野 倫和 ASANO Tomokazu
    • 倉敷芸術科学大学生命科学部生命科学科 Department of Physiological Chemistry, Kurashiki University of Science and the Arts

Journal

  • Journal of the Brewing Society of Japan

    Journal of the Brewing Society of Japan 100(6), 449-453, 2005-06-15

    日本醸造協会

References:  9

Cited by:  1

Codes

  • NII Article ID (NAID)
    80017344526
  • NII NACSIS-CAT ID (NCID)
    AN10034389
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    09147314
  • NDL Article ID
    7400538
  • NDL Source Classification
    ZP15(科学技術--化学・化学工業--醗酵・微生物工学)
  • NDL Call No.
    Z17-416
  • Data Source
    CJP  CJPref  NDL 
Page Top