Purification and Properties of Acid Phosphatase from Japanese Radish

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Journal Article Purification and Properties of Acid Phosphatase from Japanese Radish Get access Makoto Yoshimoto, Makoto Yoshimoto Department of Food Science and Technology, Faculty of Agriculture, Kyushu University 46–09, 6–10–1, Hakozaki, Higashi-ku, Fukuoka 812, Japan Search for other works by this author on: Oxford Academic Google Scholar Takuo Kimura, Takuo Kimura Department of Food Science and Technology, Faculty of Agriculture, Kyushu University 46–09, 6–10–1, Hakozaki, Higashi-ku, Fukuoka 812, Japan Search for other works by this author on: Oxford Academic Google Scholar Takahisa Miyamoto, Takahisa Miyamoto Department of Food Science and Technology, Faculty of Agriculture, Kyushu University 46–09, 6–10–1, Hakozaki, Higashi-ku, Fukuoka 812, Japan Search for other works by this author on: Oxford Academic Google Scholar Jiro Sakamoto, Jiro Sakamoto Department of Food Science and Technology, Faculty of Agriculture, Kyushu University 46–09, 6–10–1, Hakozaki, Higashi-ku, Fukuoka 812, JapanFood Research Laboratories, Ajinomoto Co., Inc., 1–1, Suzuki-cho, Kawasaki, Kanagawa 210, Japan Search for other works by this author on: Oxford Academic Google Scholar Shoji Hatano Shoji Hatano Department of Food Science and Technology, Faculty of Agriculture, Kyushu University 46–09, 6–10–1, Hakozaki, Higashi-ku, Fukuoka 812, Japan Search for other works by this author on: Oxford Academic Google Scholar Bioscience, Biotechnology, and Biochemistry, Volume 56, Issue 1, 1 January 1992, Pages 147–148, https://doi.org/10.1271/bbb.56.147 Published: 01 January 1992 Article history Received: 27 June 1991 Published: 01 January 1992