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Comparison of taste characteristics between koji mold–ripen..:
Sora Hayashida
;
Tatsuro Hagi
;
Miho Kobayashi
...
http://www.sciencedirect.com/science/article/pii/S0022030223002576. , 2023
Link:
https://doi.org/10.3168/jds.2023-23277
RT Journal T1 <Title>Comparison of taste characteristics between koji mold–ripened cheese and Camembert cheese using an electronic tongue system</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:5fa007a6538048b899710122c0564e1c&Exemplar=1&LAN=DE A1 Sora Hayashida A1 Tatsuro Hagi A1 Miho Kobayashi A1 Ken-Ichi Kusumoto A1 Hideyuki Ohmori A1 Satoru Tomita A1 Satoshi Suzuki A1 Hideyuki Yamashita A1 Kaoru Sato A1 Takayuki Miura A1 Masaru Nomura PB Elsevier YR 2023 K1 mold-ripened cheese K1 Aspergillus oryzae K1 Aspergillus sojae K1 electronic tongue system K1 Dairy processing. Dairy products K1 SF250.5-275 K1 Dairying K1 SF221-250 JF http://www.sciencedirect.com/science/article/pii/S0022030223002576 LK http://dx.doi.org/https://doi.org/10.3168/jds.2023-23277 DO https://doi.org/10.3168/jds.2023-23277 SF ELIB - SuUB Bremen
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