화학공학소재연구정보센터
검색결과 : 12건
No. Article
11 Improving the umami taste of soy sauce by the addition of bacterial gamma-glutamyltranspeptidase as a glutaminase to the fermentation mixture
Kijima K, Suzuki H
Enzyme and Microbial Technology, 41(1-2), 80, 2007
12 Enzymatic production of theanine, an "umami" component of tea, from glutamine and ethylamine with bacterial gamma-glutamyltranspeptidase
Suzuki H, Izuka S, Miyakawa N, Kumagai H
Enzyme and Microbial Technology, 31(6), 884, 2002