Molecular characterization of a novel aspartyl aminopeptidase that contributes to the increase in glutamic acid content in chicken meat during cooking

by Hitomi Yuhara, Akira Ohtani, Mami Matano, Yutaka Kashiwagi, Kenji Maehashi
Published 2021-07-01

Japanese Traditional <i>Miso</i> and <i>Koji</i> Making

by Ken-Ichi Kusumoto, Youhei Yamagata, Rina Tazawa, Manabu Kitagawa, Taeko Kato, Kenji Isobe, Yutaka Kashiwagi
Published 2021-07-01