Purification and characterization of a neutral protease that contributes to the unique flavor and texture of Tofu-misozuke

Journal of Food Biochemistry

Volumn 21, Issue 4, 1997, Pages 191-202

  Funaki, Junko ^a   Yano, Midori ^a   Misaka, Takumi ^b   Abe, Keiko ^b   Arai, Soichi ^b  

^a FUKUOKA WOMEN'S UNIVERSITY   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ASPERGILLUS ORYZAE; GLYCINE MAX;

EID: 0031526224     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.1997.tb00214.x     Document Type: Article

References (14)

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