Comparsion of the Aromatic Compounds in Sake Making using Kyokai No.9 and No.10 Yeasts
- 1 January 1988
- journal article
- Published by Brewing Society of Japan in JOURNAL OF THE BREWING SOCIETY OF JAPAN
- Vol. 83 (6) , 411-415
- https://doi.org/10.6013/jbrewsocjapan1988.83.411
Abstract
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