검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Properties of the peptides liberated from rice protein in sokujo-moto Iemura Y, Yamada T, Takahashi T, Furukawa E, Hara S Journal of Bioscience and Bioengineering, 88(3), 276, 1999 |
| 2 |
Properties of TCA-insoluble peptides in Kimoto (traditional seed mash for sake brewing) and conditions for liberation of the peptides from rice protein Iemura Y, Takahashi T, Yamada T, Furukawa K, Hara S Journal of Bioscience and Bioengineering, 88(5), 531, 1999 |
| 3 |
Influence of amino acid content in seed mash on peptide uptake by yeast cells in main mash in sake brewing process Iemura Y, Yamada T, Takahashi T, Furukawa K, Hara S Journal of Bioscience and Bioengineering, 88(6), 679, 1999 |