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Production of Tyramine in "Moromi" Mash during Soy Sauce Fermentation
醤油もろみ中のチラミンの生成
release_zjea4c575janthy4x7mqyitijy
by
Akihiro IBE, Setsuko TABATA, Yuki SADAMASU, Akiko YASUI, Toshiko SHIMOI, Miyoko ENDOH, Kazuo SAITO
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in Shokuhin Eiseigaku Zasshi by Japanese Society for Food Hygiene and Safety.
2003 Volume 44, p220-226
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