Search for REF=[13715].
Horie, M., Tada, A., Kanamoto, N., Tamai, T., Fukuda, N., Sugino, S., Toyotome, T. and Tabei, Y.
Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi-kurocha.
J. Food Process. Preserv. 43: e14186, 2019.
DOI: 10.1111/jfpp.14186.

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