The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds
Crossref DOI link: https://doi.org/10.1038/s41598-021-81105-x
Published Online: 2021-01-19
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sawada, Kazunori
Koyano, Hitoshi
Yamamoto, Nozomi
Yamada, Takuji
Text and Data Mining valid from 2021-01-19
Version of Record valid from 2021-01-19
Article History
Received: 3 April 2020
Accepted: 4 January 2021
First Online: 19 January 2021
Competing interests
: The authors declare no competing interests.