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Publications by Takeshi ZENDO

Impact of pH on Succession of Sourdough Lactic Acid Bacteria Communities and Their Fermentation Properties

Bioscience of Microbiota, Food and Health

Applied Microbiology

Gastroenterology

English

Purification and Characterization of Multiple Bacteriocins and an Inducing Peptide Produced byEnterococcus faeciumNKR-5-3 From Thai Fermented Fish

Bioscience, Biotechnology and Biochemistry

Organic Chemistry

Applied Microbiology

Molecular Biology

Analytical Chemistry

English