Fermentation of Shiikuwasha ( Citrus...

International Journal of Food Science & Technology 2018 / 10

Fermentation of Shiikuwasha ( Citrus depressa Hayata) pomace by lactic acid bacteria to generate new functional materials

Kimoto-Nira, Hiromi, Moriya, Naoko, Nogata, Yoichi, Sekiyama, Yasuyo, Toguchi, Yutaka
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13980
Date:
October, 2018
File:
PDF, 213 KB
english, 2018
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