#03 ヨーグルトは乳酸菌のウンチ？化学的から考える発酵作用そもそも発酵とは何か？〈3〉

from ラジオただいま発酵中 · host Hakko Design Lab.

乳酸菌は新橋のサラリーマン、ビールのシュワシュワは酵母のオナラ？塩や酸で腐りにくくなるのはなぜ？化学がわかると発酵がべらぼうに理解できる！ ▼お便りはこちら▼ https://forms.gle/DFhurhTeqhwAHdfB9 ▼発酵デパートメント▼ https://hakko-department.com/

Episode metadata supplied by the publisher feed · Published Dec 8, 2021

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#03 ヨーグルトは乳酸菌のウンチ？化学的から考える発酵作用そもそも発酵とは何か？〈3〉

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