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Publications by Tooru NAKABAYASHI
Low Alcohol Sake Making Tests With the Use of the Sake Yeast Mutant Producing a Large Amount of Malic Acid
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Breeding of Sake Yeast Producing a Large Quantity of Aroma
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Tetrad Analysis of the Mutants Producing a Large Quantity of ^|^beta;-Phenetyl Alcohol and ^|^beta;-Phenetyl Acetate From Saccharomyces Cerevisiae, and Sake Brewing With Mutants Isolated From Sake Yeast
JOURNAL OF THE BREWING SOCIETY OF JAPAN
^|^ldquo;Characters of the Ethanol-Tolerant Mutant of Sake Yeast^|^rdquo;
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Development of New Type Sake Using Highly Flavor-Producing Sake-Yeast (Part 2) Pilot-Scale Brewing of New Type Sake Using the Improved Yeasts
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Breeding of Sake Yeast KT–901 Having High Acid—producing Abilities.
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Sake Brewing Using Kyoukai Sake Yeast 1801 and Other Yeast
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Making of Sake Using Puffed Low Polished Rice.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Isolation of Fluazifop-Resistant Sake Yeast Mutants Producing Higher Amounts of Isoamyl Acetate
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Sake Making by Local Rice
JOURNAL OF THE BREWING SOCIETY OF JAPAN
