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Publications by Tamon WADA
Development of New Type Sake Using Highly Flavor-Producing Sake-Yeast (Part 2) Pilot-Scale Brewing of New Type Sake Using the Improved Yeasts
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Related publications
Sake Brewing Using Kyoukai Sake Yeast 1801 and Other Yeast
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Studies on Sake Brewing Water. Part VIII
Journal of the agricultural chemical society of Japan
Difference in Characteristics of the Rice for Sake Brewing Due to Farmers Studies on the Rice for Sake Brewing (Part 2)
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Studies on Sake Brewing Water. Part VII
Journal of the agricultural chemical society of Japan
Continuous Crossbreeding of Sake Yeasts Using Growth Selection Systems for A-Type and Α-Type Cells
AMB Express
Applied Microbiology
Biotechnology
Biophysics
Glycosylceramide Modifies the Flavor and Metabolic Characteristics of Sake Yeast
PeerJ
Genetics
Molecular Biology
Biochemistry
Biological Sciences
Medicine
Agricultural
Neuroscience
Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake
Plant Production Science
Agronomy
Crop Science
Treatment of Rice in Sake Brewing. Part III. Moderate Agitation in Sake Brewing/Powdered Polished Rice as Raw Material.
Journal of the agricultural chemical society of Japan
Isolation of Sake Yeasts Producing No Urea Without Mutagenesis Treatment
JOURNAL OF THE BREWING SOCIETY OF JAPAN
