しょう油乳酸菌Pediococcus halophilusの還元力としょう油もろみの酸化還元電位について
Reducing Activity of Soy Pediococci (Pediococcus halophilus) and Oxidation-Reduction Potentials of Soy Sauce Mash

Chiyuki KANBE, Kinji UCHIDA
1984 Nippon Nogeikagaku-kaishi  
doi:10.1271/nogeikagaku1924.58.487 fatcat:yvwgqf43affv7ab7ahxvzjeb6i