Scientific aspects of the fermented soybean food, Tofuyo

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 57, Issue 5, 2010, Pages 181-190

  Yasuda, Masaaki ^a  

^a UNIVERSITY OF THE RYUKYUS   (Japan)

Author keywords

Fermented soybean food; Genus Monascus; Physiologically functional properties; Proteases; Tofuyo

Indexed keywords

BACILLUS PUMILUS; FUNGI; GLYCINE MAX; MONASCUS;

EID: 77954783687     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.57.181     Document Type: Article

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