Order Article Reprints

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

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

Hamajima, H., Fujikawa, A., Yamashiro, M., Ogami, T., Kitamura, S., Tsubata, M., Tan, S., Matsunaga, H., Sawada, K., Kumagai, S., Hayashi, N., Nagao, K., Yanagita, T., Oka, T., Mitsutake, S., & Kitagaki, H. (2016). Chemical Analysis of the Sugar Moiety of Monohexosylceramide Contained in Koji, Japanese Traditional Rice Fermented with Aspergillus. Fermentation, 2(1), 2. https://doi.org/10.3390/fermentation2010002