1. Organic acids in sake;Tadenuma;J. Brew. Soc., Japan,1966
2. Studies on utilization rate of raw materials on sake-making industry;Tomizawa;Hakkokogaku,1960
3. Studies on taste of sake;Sato;J. Brew. Soc., Japan,1977
4. Breeding of higher malic acid-productive mutants from Saccharomyces cerevisiae Kyokai no. 7 (K-7);Aikawa;Hakkokogaku,1992
5. Strains with high malic acid-producing ability obtained from a cycloheximide-resistant yeast;Yoshida;J. Brew. Soc., Japan,1993