Application of residual polysaccharide-degrading enzymes in dried shiitake mushrooms as an enzyme preparation in food processing.

Tatsumi E, Konishi Y, Tsujiyama S

DOI: 10.1007/s10529-016-2176-2
Published: 2016 Nov
Container: Biotechnology letters
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1007/s10529-016-2176-2,
  title = {Application of residual polysaccharide-degrading enzymes in dried shiitake mushrooms as an enzyme preparation in food processing.},
  author = {Tatsumi E and Konishi Y and Tsujiyama S},
  year = {2016},
  journal = {Biotechnology letters},
  doi = {10.1007/s10529-016-2176-2},
  url = {https://doi.org/10.1007/s10529-016-2176-2}
}

RIS

TY  - JOUR
TI  - Application of residual polysaccharide-degrading enzymes in dried shiitake mushrooms as an enzyme preparation in food processing.
AU  - Tatsumi E
AU  - Konishi Y
AU  - Tsujiyama S
PY  - 2016
JO  - Biotechnology letters
DO  - 10.1007/s10529-016-2176-2
UR  - https://doi.org/10.1007/s10529-016-2176-2
ER  -

APA

E, T., Y, K., & S, T. (2016). Application of residual polysaccharide-degrading enzymes in dried shiitake mushrooms as an enzyme preparation in food processing.. Biotechnology letters. https://doi.org/10.1007/s10529-016-2176-2

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pubmed · retrieved 2026-09-27T09:08:28.506Z