著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
Cindy J. Zhao and Andreas Schieber and Michael G. Gänzle,"Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review",Food Research International,0963-9969,Elsevier BV,2016-11,89,,39-47,https://cir.nii.ac.jp/crid/1362262945085142272,https://doi.org/10.1016/j.foodres.2016.08.042