Bulletin of Applied Glycoscience
Online ISSN : 2424-0990
Print ISSN : 2185-6427
ISSN-L : 2185-6427
Sensory Quality Changes During Cooking and Storage: Roles of Water State and Microbial Dynamics in Pizza Crust and Seafood
Akane Matsumoto
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Keywords: Quality deterioration, Cooking and storage, Texture, Bacterial community, Pizza
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2026 Volume 16 Issue 2 Pages 97-102

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[in Japanese]
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© 2026 The Japanese Society of Applied Glycoscience
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