Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria.
Hagi T, Kurahashi A, Oguro Y, Kodaira K, Kobayashi M, Hayashida S, Yamashita H, Arakawa Y, Miura T, Sato K, Tomita S, Suzuki S, Kusumoto KI, Moriya N, Nomura M.
Hagi T, et al. Among authors: kodaira k.
J Dairy Sci. 2022 Jun;105(6):4868-4881. doi: 10.3168/jds.2021-21721. Epub 2022 Apr 22.
J Dairy Sci. 2022.
PMID: 35465988
Free article.