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Publications by Toshitaka KAKUTA
Effects of Fermentation Temperature on Amino Acid Composition of Moromi Mash During Sake Mash Fermentation
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Effect of Low Temperatures on Amounts of Sulfur Compounds Accumulated in Yeast Cells and the Activity of Methionine Adenosyl Transferase During Moromi-Mash and in Parallel Fermentation Media
JOURNAL OF THE BREWING SOCIETY OF JAPAN
