Author:
Ueda Seinosuke,Teramoto Yuji
Subject
Applied Microbiology and Biotechnology,Biotechnology
Reference28 articles.
1. Discussion of the origin of ancient Japanese sake. Sake brewing by means of chewing and sprouting;Ueda;Hakkokogaku,1992
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3. Rice wine brewing sprouting rice and barley malt;Teramoto;J. Ferment. Bioeng.,1993
4. Rice wine brewing with sprouting rice, sprouting rice infected with Aspergillus oryzae and rice koji;Teramoto;J. Inst. Brew.,1993
5. Brewing test of Kuchikami rice wine;Yamashita;J. Brew. Soc. Japan,1993
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