Analysis of Lactic Acid Bacterial Flora during Miso Fermentation

• Takumi ONDA, Fujitoshi YANAGIDA, Tai UCHIMURA, Masao TSUJI, Satoshi OGINO, Takashi SHINOHARA, Koki YOKOTSUKA

• Food Science and Technology Research, January 2003, Japanese Society for Food Science and Technology
• DOI: 10.3136/fstr.9.17