Author:
Utsunomiya Hitoshi,Goto Nami
Reference19 articles.
1. SAKE: The Essence of 2000 Years of Japanese Wisdom Gained From Brewing Alcoholic Beverages From Rice;Akiyama,2010
2. Textbook of Sake Brewing;Brewing Society of Japan,2016
3. Aspergillus luchuensis, an industrially important black Aspergillus in East Asia;Hong;PLoS One,2013
4. Changes in the aroma compounds of sake during aging;Isogai;J. Agric. Food Chem.,2005
5. Effect of the variety of barley and pearling rate on the quality of shochu koji;Iwami;J. Inst. Brew.,2005
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献