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Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria

Document Type

Article

Author

Hagi, T.; Moriya, N.; Kurahashi, A.; Oguro, Y.; Kodaira, K.; Kobayashi, M.; Hayashida, S.; Tomita, S.; Suzuki, S.; Kusumoto, K.-I.; Nomura, M.; Yamashita, H.; Arakawa, Y.; Miura, T.; Sato, K.

Source

In: Journal of Dairy Science. (Journal of Dairy Science, June 2022, 105(6):4868-4881)

Subject

Language

English

ISSN

15253198
00220302

Online Access

Full Text (ScienceDirect 종량제) Full Text (ScienceDirect O/A) Open Access (EBSCO) Web of Science JCR 저널정보 Scopus Find it@PNU

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