Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto)
Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto)
复制标题
使用或不使用传统种子捣碎 (kimoto) 酿造的日本清酒发酵过程中与味道相关的化合物的分析
DOI：
10.1016/j.jbiosc.2020.02.017
复制
发表时间：
2020
影响因子：
2.8
通讯作者：
Eiichiro Fukusaki
中科院分区：
文献类型：
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作者：
Moyu Taniguchi;Yoshifumi Takao;Hiroshi kawasaki;Tasuku Yamada;Eiichiro Fukusaki
