Harnessing Bacillus amyloliquefaciens for Amazake Production: Comparison with Aspergillus oryzae Amazake for Metabolomic Characteristics, Microbial Diversity, and Sensory Profile

  1. Touceda-Suárez, A.
  2. Touceda-Suárez, M.
  3. Arboleya, J.-C.
  4. Sörensen, P.M.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2024

Alea: 13

Zenbakia: 13

Mota: Artikulua

DOI: 10.3390/FOODS13132012 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus