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Publications by Taku MIYAMOTO

Development of Fermented Chicken Sauce Using Lactic Acid Bacteria With High Productivity of Gamma-Aminobutyric Acid

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Changes in Hardness and Protein Degradation During Camembert Cheese Ripening

Nihon Chikusan Gakkaiho

English

Properties of Antibacterial Substance Produced by Wild Lactobacillus Strain IMC-1 From Inner Mongolian Cheese

Nihon Chikusan Gakkaiho

English

Inhibitory Activity in Starter Cultures Being Used for Fermented Milk and Antimicrobial Substance Produced by Lactobacillus Delbrueckii Subsp. Lactis 5001

Nihon Chikusan Gakkaiho

English