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Fermentation profile comparisons of sake-kasu samples fermented with lactic acid bacteria or with acetic acid bacteria
- Source :
- Nippon Shokuhin Kagaku Kogaku Kaishi.
- Publication Year :
- 2023
- Publisher :
- Japanese Society for Food Science and Technology, 2023.
- Subjects :
- Food Science
Subjects
Details
- ISSN :
- 18816681 and 1341027X
- Database :
- OpenAIRE
- Journal :
- Nippon Shokuhin Kagaku Kogaku Kaishi
- Accession number :
- edsair.doi...........282ed397eadc83f64fc43e1b23177601