FSTR advance publication is now available online from J-STAGE.
2026/06/04
・Effects of different types of koji and starter cultures on the quality of fermented seasonings from whole chicken extract residue
【DOI】https://doi.org/10.3136/fstr.FSTR-D-26-00064
・Flavor compound characteristics and functional activities of forest frog paste
【DOI】https://doi.org/10.3136/fstr.FSTR-D-26-00050