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Publications by Makoto Kanauchi
Characterization of Dimethyl Sulphoxide Reductase From Brewing Yeast
Journal of the Institute of Brewing
Food Science
Characteristics and Purification of Soybean Milk Curdling Enzyme-Producing Yeast Saccharomyces Bayanus SCY003
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
New Cheese-Like Food Production From Soy Milk — Utility of Soy Milk Curdling Yeast
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