Changes in the Aroma Compounds of Sake during Aging
Author:
Affiliation:
1. National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf047933p
Reference34 articles.
1. Changes in the concentrations of sotolon and furfural during the maturation of sake
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