MDPI and ACS Style
Hamajima, H.; Fujikawa, A.; Yamashiro, M.; Ogami, T.; Kitamura, S.; Tsubata, M.; Tan, S.; Matsunaga, H.; Sawada, K.; Kumagai, S.;
et al. Chemical Analysis of the Sugar Moiety of Monohexosylceramide Contained in Koji, Japanese Traditional Rice Fermented with Aspergillus. Fermentation 2016, 2, 2.
https://doi.org/10.3390/fermentation2010002
AMA Style
Hamajima H, Fujikawa A, Yamashiro M, Ogami T, Kitamura S, Tsubata M, Tan S, Matsunaga H, Sawada K, Kumagai S,
et al. Chemical Analysis of the Sugar Moiety of Monohexosylceramide Contained in Koji, Japanese Traditional Rice Fermented with Aspergillus. Fermentation. 2016; 2(1):2.
https://doi.org/10.3390/fermentation2010002
Chicago/Turabian Style
Hamajima, Hiroshi, Ayami Fujikawa, Mikako Yamashiro, Takatoshi Ogami, Seiichi Kitamura, Masahito Tsubata, Sei Tan, Haruka Matsunaga, Kazutaka Sawada, Satoshi Kumagai,
and et al. 2016. "Chemical Analysis of the Sugar Moiety of Monohexosylceramide Contained in Koji, Japanese Traditional Rice Fermented with Aspergillus" Fermentation 2, no. 1: 2.
https://doi.org/10.3390/fermentation2010002