Tatsuro Hagi   Atsushi Kurahashi   Yoshifumi Oguro   Kazuya Kodaira   Miho Kobayashi   Sora Hayashida   Hideyuki Yamashita   Yousuke Arakawa   Takayuki Miura   Kaoru Sato   Satoru Tomita   Satoshi Suzuki   Ken-Ichi Kusumoto   Naoko Moriya   Masaru Nomura   
Journal of dairy science 105(6) 4868-4881 2022年6月
More than 2,000 varieties of cheese currently exist in the world, and cheese manufacture continues to flourish. To develop the cheese ripening process, additional ingredients are used during cheese production. In this study, the effect of sake lee...