Fermentation and the microbial community of Japanese koji and miso : A review
Author:
Affiliation:
1. School of Science, Psychology and Sport Federation University Australia Mount Helen Campus Ballarat Victoria Australia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15773
Reference97 articles.
1. Effect of increased potassium intake on cardiovascular risk factors and disease: systematic review and meta-analyses
2. Interactions between the microbiota and pathogenic bacteria in the gut
3. Changes in Selected Physical Property and Enzyme Activity of Rice and Barley Koji during Fermentation and Storage
4. Occurrence of Biogenic Amines inMiso,Japanese Traditional Fermented Soybean Paste
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