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雑誌日本醸造協会誌
Volume number114巻8号 2019年8月
Article凝集性醤油乳酸菌を利...

凝集性醤油乳酸菌を利用した醤油中のヒスタミン生成の低減

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凝集性醤油乳酸菌を利用した醤油中のヒスタミン生成の低減

Call No. (NDL)
Z17-416
Bibliographic ID of National Diet Library
029953481
Material type
記事
Author
脇山 元気ほか
Publisher
東京 : 日本醸造協会
Publication date
2019-08
Material Format
Paper
Journal name
日本醸造協会誌 / 日本醸造協会, 日本醸造学会 [編] 114(8):2019.8
Publication Page
p.491-500
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Paper

Material Type
記事
Title
凝集性醤油乳酸菌を利用した醤油中のヒスタミン生成の低減
Author/Editor
脇山 元気
植木 達朗
野田 義治
Author Heading
脇山 元気
植木 達朗
野田 義治
Alternative Title
Reduction of Histamine in Soy Sauce by Tetragenococcus halophilus with Flocculation Activity
Periodical title
日本醸造協会誌 / 日本醸造協会, 日本醸造学会 [編]
No. or year of volume/issue
114(8):2019.8
Volume
114
Issue
8
Pages
491-500