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Development of the original whey-based vinegar using rapeseed meal or wheat bran as a raw material for koji |
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| Authors: | Yusuke Kawamata Yosuke Toyotake Daiki Ogiyama Yoichi Takeda Mamoru Wakayama |
| Affiliation: | 1. Department of Biotechnology, College of Life Sciences, Ritsumeikan University, Shiga, Japan
Contribution: Writing - original draft;2. Department of Biotechnology, College of Life Sciences, Ritsumeikan University, Shiga, Japan;3. Department of Biotechnology, College of Life Sciences, Ritsumeikan University, Shiga, Japan Contribution: Methodology |
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