Regulatory mechanisms for amylolytic gene expression in the koji mold Aspergillus oryzae
K Gomi - Bioscience, Biotechnology, and Biochemistry, 2019 - academic.oup.com
The koji mold Aspergillus oryzae has been used in traditional Japanese food and beverage
fermentation for over a thousand years. Amylolytic enzymes are important in sake …
fermentation for over a thousand years. Amylolytic enzymes are important in sake …
Regulatory mechanisms for amylolytic gene expression in the koji mold Aspergillus oryzae.
K Gomi - Bioscience, Biotechnology & Biochemistry, 2019 - search.ebscohost.com
The koji mold Aspergillus oryzae has been used in traditional Japanese food and beverage
fermentation for over a thousand years. Amylolytic enzymes are important in sake …
fermentation for over a thousand years. Amylolytic enzymes are important in sake …
[HTML][HTML] Regulatory mechanisms for amylolytic gene expression in the koji mold Aspergillus oryzae
K Gomi - Bioscience, Biotechnology, and Biochemistry, 2019 - Taylor & Francis
The koji mold Aspergillus oryzae has been used in traditional Japanese food and beverage
fermentation for over a thousand years. Amylolytic enzymes are important in sake …
fermentation for over a thousand years. Amylolytic enzymes are important in sake …
Regulatory mechanisms for amylolytic gene expression in the koji moldAspergillus oryzae
K Gomi - Bioscience, Biotechnology, and Biochemistry, 2019 - cir.nii.ac.jp
抄録< jats: title> ABSTRACT</jats: title>< jats: p> The koji mold Aspergillus oryzae has been
used in traditional Japanese food and beverage fermentation for over a thousand years …
used in traditional Japanese food and beverage fermentation for over a thousand years …
Regulatory mechanisms for amylolytic gene expression in the koji mold Aspergillus oryzae
K Gomi - Bioscience, Biotechnology and Biochemistry, 2019 - tohoku.elsevierpure.com
The koji mold Aspergillus oryzae has been used in traditional Japanese food and beverage
fermentation for over a thousand years. Amylolytic enzymes are important in sake …
fermentation for over a thousand years. Amylolytic enzymes are important in sake …
Regulatory mechanisms for amylolytic gene expression in the koji mold Aspergillus oryzae.
K Gomi - Bioscience, Biotechnology, and Biochemistry, 2019 - europepmc.org
The koji mold Aspergillus oryzae has been used in traditional Japanese food and beverage
fermentation for over a thousand years. Amylolytic enzymes are important in sake …
fermentation for over a thousand years. Amylolytic enzymes are important in sake …
Regulatory mechanisms for amylolytic gene expression in the koji mold Aspergillus oryzae.
K Gomi - 2019 - cabidigitallibrary.org
The koji mold Aspergillus oryzae has been used in traditional Japanese food and beverage
fermentation for over a thousand years. Amylolytic enzymes are important in sake …
fermentation for over a thousand years. Amylolytic enzymes are important in sake …
Regulatory mechanisms for amylolytic gene expression in the koji mold Aspergillus oryzae
K Gomi - Bioscience, biotechnology, and biochemistry, 2019 - pubmed.ncbi.nlm.nih.gov
The koji mold Aspergillus oryzae has been used in traditional Japanese food and beverage
fermentation for over a thousand years. Amylolytic enzymes are important in sake …
fermentation for over a thousand years. Amylolytic enzymes are important in sake …
Regulatory mechanisms for amylolytic gene expression in the koji mold Aspergillus oryzae
K Gomi - Bioscience, Biotechnology, and Biochemistry, 2019 - Taylor & Francis
The koji mold Aspergillus oryzae has been used in traditional Japanese food and beverage
fermentation for over a thousand years. Amylolytic enzymes are important in sake …
fermentation for over a thousand years. Amylolytic enzymes are important in sake …