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Fermentation of Shiikuwasha (Citrus depressa Hayata) pomace..:
Kimoto‐Nira, Hiromi
;
Moriya, Naoko
;
Nogata, Yoichi
..
International Journal of Food Science & Technology. 54 (2018) 3 - p. 688-695 , 2018
Link:
https://doi.org/10.1111/ijfs.13980
RT Journal T1 <Title>Fermentation of Shiikuwasha (Citrus depressa Hayata) pomace by lactic acid bacteria to generate new functional materials</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.13980&Exemplar=1&LAN=DE A1 Kimoto‐Nira, Hiromi A1 Moriya, Naoko A1 Nogata, Yoichi A1 Sekiyama, Yasuyo A1 Toguchi, Yutaka PB Wiley YR 2018 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 54 IS 3 SP 688 OP 695 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.13980 DO https://doi.org/10.1111/ijfs.13980 SF ELIB - SuUB Bremen
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