Masafumi Tokuoka

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Cyclopiazonic acid (CPA) is a mycotoxin produced by several strains of Penicillium and Aspergillus species. Aspergillus oryzae strains used in fermented foods do not produce CPA; however, several(More)
Fermented foods and beverages contain several different types of dipeptides, which are believed to be important components for taste. To date, however, a method for the comprehensive analysis of(More)