Article Versions Notes

Hirano R, Kume A, Nishiyama C, Honda R, Shirasawa H, Ling Y, Sugiyama Y, Nara M, Shimokawa H, Kawada H, et al. Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods. Microorganisms. 2022; 10(4):697. https://doi.org/10.3390/microorganisms10040697

Hirano, Rika, Aiko Kume, Chisato Nishiyama, Ryosuke Honda, Hideto Shirasawa, Yiwei Ling, Yuta Sugiyama, Misaki Nara, Hiromi Shimokawa, Hiroki Kawada, and et al. 2022. "Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods" Microorganisms 10, no. 4: 697. https://doi.org/10.3390/microorganisms10040697

Hirano, R., Kume, A., Nishiyama, C., Honda, R., Shirasawa, H., Ling, Y., Sugiyama, Y., Nara, M., Shimokawa, H., Kawada, H., Koyanagi, T., Ashida, H., Okuda, S., Matsumoto, M., Takagi, H., & Kurihara, S. (2022). Putrescine Production by Latilactobacillus curvatus KP 3-4 Isolated from Fermented Foods. Microorganisms, 10(4), 697. https://doi.org/10.3390/microorganisms10040697