Changes of Enzyme Activities during Preparation of Haku-Shoyu-Koji

• 1 January 1972
• journal article
• Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
• Vol. 19  (1) , 29-30
• https://doi.org/10.3136/nskkk1962.19.29

Abstract

Keywords

• SHOYU KOJI
• HAKU SHOYU
• ENZYME ACTIVITIES
• PREPARATION
• CHANGES OF ENZYME