Change of saccharides in soybeans during manufacturing of natto [by the fermentation of Bacillus natto]

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Nippon Shokuhin Kōgyō Gakkaishi 1982-02, Vol.29 (2), p.105-110
Hauptverfasser:	Kanno, A, Takamatsu, H, Takano, N, Akimoto, T
Format:	Artikel
Sprache:	eng ; jpn
Schlagworte:	field crops food microbiology food processing
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page	110
container_issue	2
container_start_page	105
container_title	Nippon Shokuhin Kōgyō Gakkaishi
container_volume	29
creator	Kanno, A Takamatsu, H Takano, N Akimoto, T
description
doi_str_mv	10.3136/nskkk1962.29.2_105
format	Article
fullrecord	<record><control><sourceid>fao</sourceid><recordid>TN_cdi_fao_agris_US201302188405</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>US201302188405</sourcerecordid><originalsourceid>FETCH-LOGICAL-f86n-f823b3cf1515b50570c31b2db5231e372e7a3bbb69bbf65fac1a8185ddd251a3</originalsourceid><addsrcrecordid>eNotjs1qwzAQhHVooSHNC_RSvUDS3VXkn2Nr-geBHtKeSjErW7KFHRks-5C3r0t6mWGYj2GEuEPYKVTJQ4hd12Ge0I7yHZUI-kqsACjfgsr3N2ITozcAkKdEiV6Jpmg5NFYOTkauqpZHX9sofZBxOBvLIcp6Hn1o5InD7LiaLmnhA0_TIL_NWU6tlc6OJxsmnvwQ_tonrnzfz_GC_dyKa8d9tJt_X4vjy_Nn8bY9fLy-F4-HrcuSsAgpoyqHGrXRoFOoFBqqjSaFVqVkU1bGmCQ3xiV6uYOcYabruiaNrNbi_rLqeCi5GX0sv44EqIAwy_ag1S_58VeC</addsrcrecordid><sourcetype>Publisher</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Change of saccharides in soybeans during manufacturing of natto [by the fermentation of Bacillus natto]</title><source>J-STAGE Free</source><creator>Kanno, A ; Takamatsu, H ; Takano, N ; Akimoto, T</creator><creatorcontrib>Kanno, A ; Takamatsu, H ; Takano, N ; Akimoto, T</creatorcontrib><identifier>ISSN: 0029-0394</identifier><identifier>DOI: 10.3136/nskkk1962.29.2_105</identifier><language>eng ; jpn</language><subject>field crops ; food microbiology ; food processing</subject><ispartof>Nippon Shokuhin Kōgyō Gakkaishi, 1982-02, Vol.29 (2), p.105-110</ispartof><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids></links><search><creatorcontrib>Kanno, A</creatorcontrib><creatorcontrib>Takamatsu, H</creatorcontrib><creatorcontrib>Takano, N</creatorcontrib><creatorcontrib>Akimoto, T</creatorcontrib><title>Change of saccharides in soybeans during manufacturing of natto [by the fermentation of Bacillus natto]</title><title>Nippon Shokuhin Kōgyō Gakkaishi</title><subject>field crops</subject><subject>food microbiology</subject><subject>food processing</subject><issn>0029-0394</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1982</creationdate><recordtype>article</recordtype><recordid>eNotjs1qwzAQhHVooSHNC_RSvUDS3VXkn2Nr-geBHtKeSjErW7KFHRks-5C3r0t6mWGYj2GEuEPYKVTJQ4hd12Ge0I7yHZUI-kqsACjfgsr3N2ITozcAkKdEiV6Jpmg5NFYOTkauqpZHX9sofZBxOBvLIcp6Hn1o5InD7LiaLmnhA0_TIL_NWU6tlc6OJxsmnvwQ_tonrnzfz_GC_dyKa8d9tJt_X4vjy_Nn8bY9fLy-F4-HrcuSsAgpoyqHGrXRoFOoFBqqjSaFVqVkU1bGmCQ3xiV6uYOcYabruiaNrNbi_rLqeCi5GX0sv44EqIAwy_ag1S_58VeC</recordid><startdate>19820215</startdate><enddate>19820215</enddate><creator>Kanno, A</creator><creator>Takamatsu, H</creator><creator>Takano, N</creator><creator>Akimoto, T</creator><scope>FBQ</scope></search><sort><creationdate>19820215</creationdate><title>Change of saccharides in soybeans during manufacturing of natto [by the fermentation of Bacillus natto]</title><author>Kanno, A ; Takamatsu, H ; Takano, N ; Akimoto, T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f86n-f823b3cf1515b50570c31b2db5231e372e7a3bbb69bbf65fac1a8185ddd251a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng ; jpn</language><creationdate>1982</creationdate><topic>field crops</topic><topic>food microbiology</topic><topic>food processing</topic><toplevel>online_resources</toplevel><creatorcontrib>Kanno, A</creatorcontrib><creatorcontrib>Takamatsu, H</creatorcontrib><creatorcontrib>Takano, N</creatorcontrib><creatorcontrib>Akimoto, T</creatorcontrib><collection>AGRIS</collection><jtitle>Nippon Shokuhin Kōgyō Gakkaishi</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kanno, A</au><au>Takamatsu, H</au><au>Takano, N</au><au>Akimoto, T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Change of saccharides in soybeans during manufacturing of natto [by the fermentation of Bacillus natto]</atitle><jtitle>Nippon Shokuhin Kōgyō Gakkaishi</jtitle><date>1982-02-15</date><risdate>1982</risdate><volume>29</volume><issue>2</issue><spage>105</spage><epage>110</epage><pages>105-110</pages><issn>0029-0394</issn><doi>10.3136/nskkk1962.29.2_105</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record>
fulltext	fulltext
identifier	ISSN: 0029-0394
ispartof	Nippon Shokuhin Kōgyō Gakkaishi, 1982-02, Vol.29 (2), p.105-110
issn	0029-0394
language	eng ; jpn
recordid	cdi_fao_agris_US201302188405
source	J-STAGE Free
subjects	field crops food microbiology food processing
title	Change of saccharides in soybeans during manufacturing of natto [by the fermentation of Bacillus natto]
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-23T20%3A34%3A48IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-fao&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Change%20of%20saccharides%20in%20soybeans%20during%20manufacturing%20of%20natto%20%5Bby%20the%20fermentation%20of%20Bacillus%20natto%5D&rft.jtitle=Nippon%20Shokuhin%20K%C5%8Dgy%C5%8D%20Gakkaishi&rft.au=Kanno,%20A&rft.date=1982-02-15&rft.volume=29&rft.issue=2&rft.spage=105&rft.epage=110&rft.pages=105-110&rft.issn=0029-0394&rft_id=info:doi/10.3136/nskkk1962.29.2_105&rft_dat=%3Cfao%3EUS201302188405%3C/fao%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true