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Development of a Green Color Retention Method for Lactic Acid Fermented “Nozawana”
Development of a Green Color Retention Method for Lactic Acid Fermented “Nozawana”
2021
Tomohiro Mizutani
Shigetoshi Yoshikawa
Katsumi Osawa
Keywords:
Food science
Lactic acid
Chemistry
Fermentation
green color
Correction
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