Changes of aroma components in sake moromi mash. Part IV. Relationship between humidity of rice koji and aroma components in sake moromi mash during fermentation

Autor:	Takeo Koizumi, Kyuichi Saitoh, Kikuo Nojiro, Motohiro Ikemi
Rok vydání:	1985
Předmět:	biology Chemistry Humidity Fermentation Food science biology.organism_classification Aroma
Zdroj:	JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 80:355-357
ISSN:	2186-4004 0369-416X
DOI:	10.6013/jbrewsocjapan1915.80.355
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::10e9bd06415259206c9f12fa3f604e30 https://doi.org/10.6013/jbrewsocjapan1915.80.355 Zobrazit plný text záznamu