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Differences in the microbiome composition of the traditiona..:
Ogura, Hikaru
;
Okamoto, Nanase
;
Nakamura, Ayaka
..
International Journal of Gastronomy and Food Science. 37 (2024) - p. 100971 , 2024
Link:
https://doi.org/10.1016/j.ijgfs.2024.100971
RT Journal T1 <Title>Differences in the microbiome composition of the traditional fermented rice beverage Miki from Amami Island</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijgfs.2024.100971&Exemplar=1&LAN=DE A1 Ogura, Hikaru A1 Okamoto, Nanase A1 Nakamura, Ayaka A1 Takahashi, Hajime A1 Kuda, Takashi PB Elsevier BV YR 2024 SN 1878-450X JF International Journal of Gastronomy and Food Science VO 37 SP 100971 LK http://dx.doi.org/https://doi.org/10.1016/j.ijgfs.2024.100971 DO https://doi.org/10.1016/j.ijgfs.2024.100971 SF ELIB - SuUB Bremen
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