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Food Processing Using Proteolytic Enzymes from the Edible Basidiomycete Grifola frondosa

  • NISHIWAKI T
JOURNAL OF THE BREWING SOCIETY OF JAPAN (2013) 108(8) 575-582
DOI: 10.6013/jbrewsocjapan.108.575
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NISHIWAKI, T. (2013). Food Processing Using Proteolytic Enzymes from the Edible Basidiomycete Grifola frondosa. JOURNAL OF THE BREWING SOCIETY OF JAPAN, 108(8), 575–582. https://doi.org/10.6013/jbrewsocjapan.108.575

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