Accumulation of Citrulline by Microbial Arginine Metabolism during Alcoholic Fermentation of Soy Sauce.
Study designOther primary literature
SubjectUnknown
Record checks
- Study design
- Other primary literature
- Subject
- Unknown
- Publication year
- 2018
- Source
- doi.org
- Abstract display
- Not reproduced here
- Publication status
- Active
- Status checked
- 17 Aug 2026
- Collected
- 3 Aug 2026
- Freshness
- Current
- Review stage
- Automated
- Record status
- Published
Abstract
cc by 以外（cc by-nc / cc by-nc-nd / NONE 等）は抄録を再掲しない。DOI/PMID へのリンクのみ表示する。
MeSH
DOI 10.1021/acs.jafc.7b06053
PMID 29457725
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