Lactococcus lactis subsp. cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products
Kauser-Ul-Alam, Md, Toba, Yu, Hioki, Shoji, Hayakawa, Toru, Kumura, Haruto, Wakamatsu, Jun-ichi
Published in Foods (01.11.2020)
Published in Foods (01.11.2020)
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Water extractability of the zinc protoporphyrin IX–myoglobin complex from Parma ham is pH-dependent
Abe, Haruka, Zhai, Yang, Toba, Yu, Masumo, Hiroki, Hayakawa, Toru, Kumura, Haruto, Wakamatsu, Jun-ichi
Published in Food chemistry (30.05.2024)
Published in Food chemistry (30.05.2024)
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Potential of Gouda cheese whey to improve epidermal conditions by regulating proliferation and differentiation of keratinocytes
Shinagawa, Futa, Takata, Sayuri, Toba, Yu, Ikuta, Minoru, Hioki, Shoji, Suzuki, Takahiro, Nishimura, Takanori, Nakamura, Ryosuke, Kobayashi, Ken
Published in International dairy journal (01.12.2018)
Published in International dairy journal (01.12.2018)
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