Quality of Sake Characterized by Lactic Acid Bacterial Flora in Traditional Yeast Starter (Kimoto)
Author:
Affiliation:
1. General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd.
Publisher
Brewing Society of Japan
Link
https://www.jstage.jst.go.jp/article/jbrewsocjapan/108/6/108_382/_pdf
Reference19 articles.
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