Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Fuminori HARAYAMA

Studies on Fermented Soybean Food Manufacture Using Various Mold. Part 2. Application of the Genus Rhizopus for Miso Manufacturing. 2.

JOURNAL OF THE SOCIETY OF BREWING,JAPAN
1986English

Related publications

Studies on the Manufacture of Isoprene (2)

Journal of The Japan Petroleum Institute
1968English

Taxonomical Studies on Genus Rhizopus

Journal of General and Applied Microbiology
MedicineApplied MicrobiologyMicrobiologyBiotechnology
1965English

The Study of Merchandise of Miso (Part 2)

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1994English

Food Chemical Studies on Soybean Proteins. Part I

NIPPON SHOKUHIN KOGYO GAKKAISHI
1965English

Reactive Oxygen Radical Scavenging Activity of Soybean Fermented Foods: Miso

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1998English

Studies on the Amines of Mame-Miso. Part I.

NIPPON SHOKUHIN KOGYO GAKKAISHI
1967English

Studies on the Fermented Milk. Part III

Journal of the agricultural chemical society of Japan
1959English

On the True Flavour of Various Fermented Beverages Part II

Journal of the agricultural chemical society of Japan
1966English

Fatty Acid Profiles of Fermented Soybean Prepared by Bacillus Subtilis and Rhizopus Oligosporus

Environmental and Experimental Biology
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy