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Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi‐kurocha
Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi‐kurocha
2019
Masanori Horie
Atsumi Tada
Naoaki Kanamoto
Takahisa Tamai
Naohiro Fukuda
Sakiko Sugino
Takahito Toyotome
Yosuke Tabei
Keywords:
Food science
Lactic acid
Bacteria
Fermentation
Biochemistry
Chemistry
Correction
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