Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries
Akihito Fujimoto, Keisuke Ito, Noriko Narushima, Takahisa Miyamoto
研究成果: ジャーナルへの寄稿 › 学術誌 › 査読
23
被引用数
(Scopus)