Fushiki, Tohru <br/><br/>
Evaluating the palatability of fermented foods.  [electronic resource] 

 -  Bioscience, biotechnology, and biochemistry  Aug 2019 
 - 1417-1421 p.  digital 
<br/><br/> Publication Type: Journal Article; Review 
<br/><br/><label>ISSN: </label>1347-6947 
<br/><br/><label>Standard No.: </label>10.1080/09168451.2018.1554425  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese<br/>Fermented Foods<br/>Humans<br/>Multivariate Analysis<br/>Taste<br/>Wine