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1Mp02 新規液体麹の開発と発酵飲食品への展開(生物工学技術賞,受賞講演)
1Mp02 新規液体麹の開発と発酵飲食品への展開(生物工学技術賞,受賞講演)
2012
hirosi kouzi
tosikazu sugimoto
susumu masuda
takao ueno
Keywords:
Biochemistry
Aspergillus
Enzyme
Fermentation
Biology
Chemistry
Food science
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