Comparative analysis of bacterial communities in traditional fermented food: Nezushi from Gifu Prefecture and izushi-style narezushi from across Japan.
- DOI
- 10.2323/jgam.2026.05.001
- Published
- 2026 Sep 4
- Container
- The Journal of general and applied microbiology
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.2323/jgam.2026.05.001,
title = {Comparative analysis of bacterial communities in traditional fermented food: Nezushi from Gifu Prefecture and izushi-style narezushi from across Japan.},
author = {Hori M and Ohtsubo C and Nakamura K and Hirata M and Shimada M and Nakagawa T},
year = {2026},
journal = {The Journal of general and applied microbiology},
doi = {10.2323/jgam.2026.05.001},
url = {https://doi.org/10.2323/jgam.2026.05.001}
}RIS
TY - JOUR TI - Comparative analysis of bacterial communities in traditional fermented food: Nezushi from Gifu Prefecture and izushi-style narezushi from across Japan. AU - Hori M AU - Ohtsubo C AU - Nakamura K AU - Hirata M AU - Shimada M AU - Nakagawa T PY - 2026 JO - The Journal of general and applied microbiology DO - 10.2323/jgam.2026.05.001 UR - https://doi.org/10.2323/jgam.2026.05.001 ER -
APA
M, H., C, O., K, N., M, H., M, S., & T, N. (2026). Comparative analysis of bacterial communities in traditional fermented food: Nezushi from Gifu Prefecture and izushi-style narezushi from across Japan.. The Journal of general and applied microbiology. https://doi.org/10.2323/jgam.2026.05.001
Source records
- pubmed · retrieved 2026-09-26T14:27:47.933Z