검색결과 : 12건
No. | Article |
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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 |