Work

Isolation and characterization of lactic acid bacteria isolates that degrade Maillard reaction products from coffee

Year: 2024

Type: article

Source: Food Science and Technology Research

DOI: 10.3136/fstr.fstr-d-24-00180

Authors: Yuko Shimamura, Takuya Yui, Kouichi Tano, Yasuhiro Nakanishi, Yuji Yamamoto, Yoshimitsu Matsui-Ito, Seiichi Homma, Shuichi Masuda

Institutions: Shizuoka University, University of Shizuoka, Tokyo University of Agriculture

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: closed

OpenAlex ID: W4404232214

FWCI: 0.197

Cites: 47

Cited by: 1

Related to: 10