Open access peer-reviewed chapter

Characteristics and Role of Feruloyl Esterase from Aspergillus Awamori in Japanese Spirits, ‘Awamori’ Production

By Makoto Kanauchi

Submitted: March 28th 2011Reviewed: July 26th 2011Published: February 1st 2012

DOI: 10.5772/31190

Downloaded: 3153

© 2012 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to cite and reference

Link to this chapter Copy to clipboard

Cite this chapter Copy to clipboard

Makoto Kanauchi (February 1st 2012). Characteristics and Role of Feruloyl Esterase from Aspergillus Awamori in Japanese Spirits, ‘Awamori’ Production, Scientific, Health and Social Aspects of the Food Industry, Benjamin Valdez, IntechOpen, DOI: 10.5772/31190. Available from:

chapter statistics

3153total chapter downloads

3Crossref citations

More statistics for editors and authors

Login to your personal dashboard for more detailed statistics on your publications.

Access personal reporting

Related Content

This Book

Next chapter

Functional Foods in Europe: A Focus on Health Claims

By Igor Pravst

Related Book

First chapter

Physical and Chemical Characteristics of Tropical and Non-Conventional Fruits

By Ítalo Herbert Lucena Cavalcante, Lourival Ferreira Cavalcante, João Marcos de Sousa Miranda and Antonio Baldo Geraldo Martins

We are IntechOpen, the world's leading publisher of Open Access books. Built by scientists, for scientists. Our readership spans scientists, professors, researchers, librarians, and students, as well as business professionals. We share our knowledge and peer-reveiwed research papers with libraries, scientific and engineering societies, and also work with corporate R&D departments and government entities.

More About Us