Works about MISO


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    耐高温酵母对黄豆酱品质的提升.

    Published in:
    Food Research & Development, 2023, v. 44, n. 6, p. 193, doi. 10.12161/j.issn.1005-6521.2023.06.028
    By:
    • 冯俏;
    • 孙京格;
    • 李婉宁;
    • 白雨禾;
    • 孟梦;
    • 李超
    Publication type:
    Article
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    Probiotic Yeast from Miso Ameliorates Stress-Induced Visceral Hypersensitivity by Modulating the Gut Microbiota in a Rat Model of Irritable Bowel Syndrome.

    Published in:
    Gut & Liver, 2024, v. 18, n. 3, p. 465, doi. 10.5009/gnl220100
    By:
    • Nao Sugihara;
    • Yoshikiyo Okada;
    • Akira Tomioka;
    • Suguru Ito;
    • Rina Tanemoto;
    • Shin Nishii;
    • Akinori Mizoguchi;
    • Kenichi Inaba;
    • Yoshinori Hanawa;
    • Kazuki Horiuchi;
    • Akinori Wada;
    • Yoshihiro Akita;
    • Masaaki Higashiyama;
    • Chie Kurihara;
    • Shunsuke Komoto;
    • Kengo Tomita;
    • Ryota Hokari
    Publication type:
    Article
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