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Development of a Quantitative Method for the Contents of Glycosylceramide Contained in Japanese Foods Brewed with Koji and Its Application.

Mayuko SAKAMOTO, Mai SAKATANI, Jannatul FERDOUSE,Hiroshi HAMAJIMA,Keisuke TSUGE,Megumi NISHIMUKAI,Teruyoshi YANAGITA,Koji NAGAO,Susumu MITSUTAKE,Hiroshi KITAGAKI

JOURNAL OF THE BREWING SOCIETY OF JAPAN（2017）

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