The fermentation science of the traditional local food “<i>narezushi</i>”

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Publication Details

Journal
JSM Mycotoxins
Published
2025-05-02
DOI
https://doi.org/10.2520/myco.75-2-2
Primary Topic
Nutrition, Genetics, and Disease
Type
article
Field-Weighted Citation Impact
0.00
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article

The fermentation science of the traditional local food “narezushi”

Mitsuyo Hori, Tomoyuki Nakagawa
JSM Mycotoxins
Nutrition, Genetics, and Disease
article

The fermentation science of the traditional local food “narezushi”

Mitsuyo Hori, Tomoyuki Nakagawa
article en

Abstract

No abstract available for this paper.
JSM MycotoxinsVol. 75(2)
Gifu City Women's College (JP), Faculty (United Kingdom) (GB), Food & Nutrition (NL), Gifu University (JP)
Zero hunger
Openalex Percentile: Top 89%
Nutrition, Genetics, and Disease
DOIOpen Access PDFOpenAlex
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The fermentation science of the traditional local food “<i>narezushi</i>” — Mitsuyo Hori, Tomoyuki Nakagawa · JSM Mycotoxins (2025) | TGRS Research Map | TGRS