Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi‐kurocha

Authors :: Yosuke Tabei
Masanori Horie
Sakiko Sugino
Naohiro Fukuda
Takahito Toyotome
Atsumi Tada
Naoaki Kanamoto
Takahisa Tamai
Source :: Journal of Food Processing and Preservation. 43
Publication Year :: 2019
Publisher :: Hindawi Limited, 2019.

Subjects :: chemistry.chemical_compound
biology
Chemistry
General Chemical Engineering
Component (UML)
Fermentation
General Chemistry
Food science
biology.organism_classification
Bacteria
Food Science
Lactic acid

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