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Light-Controlled Fermentations for Microbial Chemical and Protein Production
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Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using

Yi Lu1, Hiroto Ishikawa1, Yeondae Kwon1

  • 1Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan.

Journal of Agricultural and Food Chemistry
|January 18, 2018
PubMed

Keywords:
NMRfermented milk productsin situ quantitative monitoring

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