Caricamento...
Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future
At a time when the notion of microorganisms did not exist, our ancestors empirically established methods for the production of various fermentation foods: miso (bean curd seasoning) and shoyu (soy sauce), both of which have been widely used and are essential for Japanese cooking, and sake, a magical...
Salvato in:
| Autori principali: | , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Oxford University Press
2008
|
| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2575883/ https://ncbi.nlm.nih.gov/pubmed/18820080 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/dnares/dsn020 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|