Kaoru Sato

Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria.

K. Kusumoto, M. Nomura, Yoshifumi Oguro, 2022, Journal of dairy science.

Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae.

K. Kusumoto, M. Nomura, Miho Kobayashi, 2022, Food research international.