Japanese Traditional Miso and Koji Making

Lignende værker

• Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi
  af: Hayashi, Kei, et al.
  Udgivet: (2021)
• Inhibitory effect of Japanese rice-koji miso extracts on hepatitis A virus replication in association with the elevation of glucose-regulated protein 78 expression
  af: Win, Nan Nwe, et al.
  Udgivet: (2018)
• Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic
  af: Hamajima, Hiroshi, et al.
  Udgivet: (2016)
• Erratum to: Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic
  af: Hamajima, Hiroshi, et al.
  Udgivet: (2016)
• Biographical dictionary of japanese art /
  af: Tazawa, Yutaka
  Udgivet: (1981.)