Work

Erythritol in miso and rice koji is produced by koji mold

Year: 2025

Type: article

Source: Food Science and Technology Research

DOI: 10.3136/fstr.fstr-d-25-00074

Authors: Jun Yoshikawa, Sayo Matsunami, Chihiro Kubota, Momoka Fukuda, Mayumi Maeda, Kenji Maehashi

Institution: Tokyo University of Agriculture

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4412437803

FWCI: 0.44

Cites: 26

Cited by: 1

Related to: 10