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Acetate-Ester-Hydrolyzing Activity in Shoyu and Miso Made by Using Zygosaccharomyces rouxii or its Mutants
アナログアミノ酸耐性酵母および味噌・醤油における酢酸エステル分解活性

Kazuhiro KUSUMEGI, Naoki IDENAGA, Hidetugu YOSHIDA
1997 JOURNAL OF THE BREWING SOCIETY OF JAPAN  

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doi:10.6013/jbrewsocjapan1988.92.842 fatcat:vruksmbn5ndhtdixiqe6xvb35i
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Kazuhiro KUSUMEGI, Naoki IDENAGA, Hidetugu YOSHIDA. "Acetate-Ester-Hydrolyzing Activity in Shoyu and Miso Made by Using Zygosaccharomyces rouxii or its Mutants." JOURNAL OF THE BREWING SOCIETY OF JAPAN 92.11 (1997) 842-845