Comparative analysis of bacterial communities in traditional fermented food: Nezushi from Gifu Prefecture and izushi-style narezushi from across Japan
Released on J-STAGE: September 04, 2026 |
Volume 72
Issue 2
Pages 70-73
Mitsuyo Hori, Chisa Ohtsubo, Kohei Nakamura, Masahiro Hirata, Masaya Shimada, Tomoyuki Nakagawa