乳酸菌发酵森米醋的风味特征及其对肥胖的影响

Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI:10.2740/jisdh.31.4_221

Y. Nodake, S. Toda, Hitomi Iba, Tomonori Taira, Choryo Uema, T. Taira

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引用次数: 0

摘要

乳酸菌发酵森美醋的风味特征及其对肥胖的影响野田雄一、户田中美、叶仁美、平田友则、植马Choryo、平田东纪生物科学与生物技术学院，1444 -1,Katakuramachi, Hachioji-shi，东京，192-0982长崎国际大学药学院，2825-7，长崎国际大学药学院，859-3298长崎国际大学,2825 - 7,回族十博世、Sasebo-shi,长崎,859 - 3298年石川Shuzojo有限公司,有限公司,1438 - 1,Onaha, Nishihara-cho,冲绳,903 - 0103生物科学和生物技术部门,琉球大学1,Senbaru Nishihara-cho,冲绳,903 - 0213〒192 - 0982東京都八王子市片倉町1404 - 1 859 - 3298〒長崎県佐世保市ハウステンボス町2825 - 7〒903 - 0103沖縄県西原町小那覇1438 - 1 903 - 0213〒沖縄県西原町千原1

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Some characteristics of flavor of moromi vinegar fermented by a lactic acid bacterium and its effects on obesity

Some characteristics of flavor of moromi vinegar fermented by a lactic acid bacterium and its effects on obesity Yuichi Nodake, Satomi Toda, Hitomi Iba, Tomonori Taira, Choryo Uema, Toki Taira School of Bioscience and Biotechnology, Tokyo University of Technology, 1404-1, Katakuramachi, Hachioji-shi, Tokyo, 192-0982 Faculty of Pharmaceutical Sciences, Nagasaki International University, 2825-7, Huis Ten Bosch, Sasebo-shi, Nagasaki, 859-3298 Faculty of Health Management, Nagasaki International University, 2825-7, Huis Ten Bosch, Sasebo-shi, Nagasaki, 859-3298 Ishikawa Shuzojo Co., Ltd., 1438-1, Onaha, Nishihara-cho, Okinawa, 903-0103 Department of Bioscience and Biotechnology, University of the Ryukyus, 1, Senbaru, Nishihara-cho, Okinawa, 903-0213 〒192–0982 東京都八王子市片倉町1404– 1 〒859–3298 長崎県佐世保市ハウステンボス町2825– 7 〒903–0103 沖縄県西原町小那覇1438– 1 〒903–0213 沖縄県西原町千原 1

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Journal for The Integrated Study of Dietary Habits

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