Formation of aroma components in fermented liquor made by the fermentation following after saccharification.
Open Access
- 1 January 1987
- journal article
- Published by Brewing Society of Japan in Journal of the Society of Brewing,Japan
- Vol. 82 (5) , 369-374
- https://doi.org/10.6013/jbrewsocjapan1915.82.369
Abstract
No abstract availableKeywords
This publication has 0 references indexed in Scilit: