Production of flavor-rich rice shochu with addition of caproic acid producing bacteria consortium and lactic acid bacterium in a demonstration test

Autor:	Hua-Wei YUAN, Li TAN, Hao CHEN, Zhao-Yong SUN, Yue-Qin TANG, Kenji KIDA
Rok vydání:	2017
Zdroj:	JOURNAL OF THE BREWING SOCIETY OF JAPAN. 112:432-441
ISSN:	2186-4012 0914-7314
DOI:	10.6013/jbrewsocjapan.112.432
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0cc18a073679c1d6441a8036e3df1ded https://doi.org/10.6013/jbrewsocjapan.112.432 Zobrazit plný text záznamu