Taro koji of Amorphophallus konjac enabling hydrolysis of konjac polysaccharides to various biotechnological interest

Adachi, O; Hours, RA; Akakabe, Y; Arima, H; Taneba, R; Tanaka, J; Kataoka, N; Matsushita, K; Yakushi, T

Adachi, O (corresponding author), Yamaguchi Univ, Fac Agr, Dept Biol Chem, Yamaguchi, Japan.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2020; 84 (10): 2160

Abstract

Due to the indigestibility, utilization of konjac taro,Amorphophallus konjachas been limited only to the Japanese traditional konjac food.Kojipreparat......

Full Text Link


Links

期刊讨论 | 中国SCI论文 | 期刊主页 | 投稿经验 | 杂志官网 | 投稿链接 | 作者需知 | PMC链接 | Pubmed全文检索