文献
J-GLOBAL ID:202002244248964198
整理番号:20A0846558
カブの葉を発酵させた伝統的な無塩の漬物「すんき」の細菌群集構造のキャラクタリゼーション
Characterisation of the bacterial community structures of sunki, a traditional unsalted pickle of fermented turnip leaves
著者 (6件):
Tomita Satoru
(Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan)
,
Watanabe Jun
(Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan)
,
Nakamura Toshihide
(Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan)
,
Endo Akihito
(Department of Food, Aroma and Cosmetic Chemistry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan)
,
Okada Sanae
(Kiso Town Resource Institute, 2326-6 Fukushima, Kisomachi, Kiso, Nagano 397-8588, Japan)
,
Okada Sanae
(Department of Applied Biological Science, Faculty of Agriculture, Takasaki University of Health and Welfare, 54 Nakaorui, Takasaki, Gunma 370-0033, Japan)
資料名:
Journal of Bioscience and Bioengineering
(Journal of Bioscience and Bioengineering)
巻:
129
号:
5
ページ:
541-551
発行年:
2020年05月
JST資料番号:
G0535B
ISSN:
1389-1723
CODEN:
JBBIF6
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)