Raw material–dependent changes in bacterial and compositional profiles are involved in insufficient pH decrease in natural lactic fermentation of Brassica rapa leaves
Article in Food Chemistry (November 2023)
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Microbial characterization of the Japanese traditional pickle senmaizuke produced by two different manufacturing processes
Article in Food Science & Nutrition (June 2021)
発酵漬物における乳酸菌のはたらき
Article in Journal of the Brewing Society of Japan (January 2017)