Academic Journal
Development of a Fermented Persimmon Syrup Beverage Using Lactic Acid Bacteria Isolated from Persimmon Fruit
| العنوان: | Development of a Fermented Persimmon Syrup Beverage Using Lactic Acid Bacteria Isolated from Persimmon Fruit / 柿果実由来乳酸菌を用いた柿シロップ乳酸発酵飲料の開発 |
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| المؤلفون: | Hikaru Suenaga, Hiroyuki Saitoh, Kyoko Ueda, Masakazu Yokomizo, Tadayuki Tsukatani, Tomoko Higuchi, Yoshio Hirano, 上田 京子, 塚谷 忠之, 平野 吉男, 末永 光, 樋口 智子, 横溝 雅和, 齋藤 浩之 |
| المصدر: | 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2016, 63(2):78 |
| قاعدة البيانات: | J-STAGE |
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