Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
"Takayama, K. and Miura, K. and Nagasaki, S. and Mizutani, M.",Development of lactic acid fermented food using amylolytic lactic acid bacteria Lactobacillus paracasei HD3,研究報告 = Report of Miyazaki Prefecture Industrial Technology Center & Miyazaki Prefectural Food & R&D Center,1345-5974,宮崎県工業技術センター,2016-02,,59,63-67,https://cir.nii.ac.jp/crid/1050001338767081344,