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Updated: Aug 29, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Maturation of fermented rice-koji miso can be monitored by an increase in fatty acid ethyl ester

Shigeo Yamabe1, Kentaro Kaneko, Hiroko Inoue

  • 1Tokyo Dietitian Academy, Tokyo, Japan. yamabe-sigeo@shokuryo.ac.jp

Bioscience, Biotechnology, and Biochemistry
|January 28, 2004
PubMed

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