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Updated: Jul 5, 2025

Analysis and Specification of Starch Granule Size Distributions
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在制备过程中Shochu Koji微观结构和粉结构

Tiantian Wang1, Isao Hanashiro2,3, Yumiko Yoshizaki1,2

  • 11 Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University.

Journal of applied glycoscience
|January 19, 2024
PubMed
概括

这项研究揭示了shochu koji菌酶如何分解粉,形成海绵状的微观结构. 了解这些粉分解方案和酶作用是改善shochu生产的关键.

关键词:
降解降解降解降解降解.葡萄糖胺酶的使用方法科吉的准备 科吉准备这就是Shochu koji.粉结构 粉结构α-氨基酸氨基酶的使用.

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