Properties of glutamic acid decarboxylase from edible mushroom - koreascholar

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Properties of glutamic acid decarboxylase from edible mushroom

Takahiro Yoshida, Takao Terashita, Norifumi Shirasaka

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/275781

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한국버섯학회 국제학술대회 논문집

제6회 (2010.11)
p.97

한국버섯학회 (The Korean Society of Mushroom Science)

저자

Takahiro Yoshida(Lab. of Food Microbiological Science and Biotechnology, Kin-ki Univ)
Takao Terashita( Lab. of Food Microbiological Science and Biotechnology, Kin-ki Univ) | Takao Terashita
Norifumi Shirasaka( Lab. of Food Microbiological Science and Biotechnology, Kin-ki Univ) | Norifumi Shirasaka

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