English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The utilization of soya lactic acid bacteria (Pediococcus halophilus) was investigated to improve the quality and color of Shiro-shoyu (extremely light colored soy sauce). The color-lightening strains lowered the oxidation-reduction potentials of Shiro-shoyu moromijuice (MJ) medium during their growth and suppressed the browning of the medium. A color-lightening strain C-6-8 grew vigorously (viable cell of 108 per ml) in the Shiro-shoyu

Studies on Making of Shiro-Shoyu Part I. Utilization of Soya Lactic Acid Bacteria for Shiro-Shoyu Making.