PeerJ Author 100 Points Contributions by role Author 100 Contributions by subject area Food Science and Technology Microbiology Nutrition Ken-ichi Iwai PeerJ Author Summary Food Science & Technology Microbiology Nutrition PeerJ Contributions Articles 1 September 12, 2019 Dietary fermented products using koji mold and sweet potato-shochu distillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet Toshiki Kosakai, Hirotaka Kato, Cho Sho, Kuniaki Kawano, Ken-ichi Iwai, Yoshikazu Takase, Kenjiro Ogawa, Kazuo Nishiyama, Masao Yamasaki https://doi.org/10.7717/peerj.7671 PubMed 31565580
