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Publications by Takumi ONDA

Malo-Lactic Fermentation Tests Using Commercial Starter Cultures of Lactic Acid Bacteria in Domestic Red Winemaking

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Application of Near Infrared Spectroscopy to Quality Control of Foods

food preservation science

English

Related publications

A Growth Factor for Malo-Lactic Fermentation Bacteria

Agricultural and Biological Chemistry

English

Sourdough Bread Preparation Using Selected Lactic Acid Bacterial Starter Cultures

Journal of Applied and Natural Science

English

Production of Nigerian Nono Using Lactic Starter Cultures

Pakistan Journal of Nutrition

Occupational Health

English

Fermentation of Scallop Paste With Lactic Acid Bacteria.

Nippon Shokuhin Kagaku Kogaku Kaishi

English

Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage

Journal of the Korean Society of Food Science and Nutrition

English

Future Access and Improvement of Industrial Lactic Acid Bacteria Cultures

Microbial Cell Factories

Applied Microbiology

English

Evaluating the Efficacy of Lysozyme Against Lactic Acid Bacteria Under Different Winemaking Scenarios

South African Journal of Enology and Viticulture

English

Studies on Lactic Acid Fermentation

Bulletin of the Agricultural Chemical Society of Japan

English

Functional Design of Growth and Fermentation Processes of Lactic Acid Bacteria.

Kagaku Kogaku Ronbunshu

Chemical Engineering

English