Effects of Fermentation Temperature on Amino Acid Composition of Moromi Mash During Sake Mash Fermentation

JOURNAL OF THE BREWING SOCIETY OF JAPAN
doi 10.6013/jbrewsocjapan1988.89.65
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Brewing Society of Japan

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy