Use of koji prepared with a high citric acid producing mutant of Aspergillus usamii as a raw material for Saké brewing
- 1 January 1988
- journal article
- research article
- Published by Elsevier in Journal of Fermentation Technology
- Vol. 66 (1) , 111-115
- https://doi.org/10.1016/0385-6380(88)90136-7
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Studies on the Mutation of Aspergillus usamii SAKAGUCHI et alJournal of the agricultural chemical society of Japan, 1954
- Studies on the Mutation of Aspergillus Usamii SAKAGUCHI et alJournal of the agricultural chemical society of Japan, 1952