Comparative analysis of lipolytic enzymes involved in the surface fermentation of dried katsuobushi by xerophilic molds.
- DOI
- 10.1002/jsfa.14170
- Published
- 2025 Apr
- Container
- Journal of the science of food and agriculture
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.14170,
title = {Comparative analysis of lipolytic enzymes involved in the surface fermentation of dried katsuobushi by xerophilic molds.},
author = {Takenaka S and Toyoshima R and Umeki T and Kimura Y and Tanaka S and Matsumoto JI and Doi M},
year = {2025},
journal = {Journal of the science of food and agriculture},
doi = {10.1002/jsfa.14170},
url = {https://doi.org/10.1002/jsfa.14170}
}RIS
TY - JOUR TI - Comparative analysis of lipolytic enzymes involved in the surface fermentation of dried katsuobushi by xerophilic molds. AU - Takenaka S AU - Toyoshima R AU - Umeki T AU - Kimura Y AU - Tanaka S AU - Matsumoto JI AU - Doi M PY - 2025 JO - Journal of the science of food and agriculture DO - 10.1002/jsfa.14170 UR - https://doi.org/10.1002/jsfa.14170 ER -
APA
S, T., R, T., T, U., Y, K., S, T., JI, M., & M, D. (2025). Comparative analysis of lipolytic enzymes involved in the surface fermentation of dried katsuobushi by xerophilic molds.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.14170
Source records
- pubmed · retrieved 2026-09-26T20:17:00.172Z