α-Amylase Inhibitor from Fungus Cladosporium herbarum F-828
N. SAITO
Action of Human Alpha Amylases on Reduced Malto-oligosaccharides
N. SAITO and T. HORIUCHI
Identification of the Covalently-bound Flavin Prosthetic Group of Corynebacterium Sarcosine Oxidase
S. HAYASHI, M. SUZUKI and S. NAKAMURA
Construction of “Sleeper” Cloning Vehicles for Enzyme Overproduction
E. NAKANO and T. MASUDA
Microbiology
Homothallism in Sugar-tolerant Saccharomyces rouxii
H. MORI and S. WINDISCH
Cell-associated Cations of the Moderate Halophile Micrococcus varians ssp. halophilus Grown in Media of High Concentrations of LiCl, NaCl, KCl, RbCl, or CsCl
M. KAMEKURA and H. ONISHI
Food Science
A Heat Denaturation Study of the 11S Globulin in Soybean Seeds
I. KOSHIYAMA, M. HAMANO and D. FUKUSHIMA
Glass Capillary Chromatographic Profiles of Soy Sauce Aroma Correlated with Sensory Assessment
T. AISHIMA
Key Factors in “Katsuobushi” (Dried Bonito) Aroma Formation