Work

Development of a novel lactic acid bacterium that can reduce histamine in soy sauce

Year: 2025

Type: article

Source: NIPPON SHOKUHIN KOGYO GAKKAISHI

DOI: 10.3136/nskkk.nskkk-d-24-00101

Author: Natsuko Fukura

Institution: Miyazaki Agricultural Research Institute

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4410420364

FWCI:

Cites: 1

Cited by:

Related to: 10