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Increase and decrease of the added sake yeast in Kuchikami Rice Moromi
口かみ「もろみ」に添加した清酒酵母の消長
2007
JOURNAL OF THE BREWING SOCIETY OF JAPAN
口かみ「もろみ」に添加した清酒酵母の消長
Preserved Fulltext
Sake yeast with the fermentation ability for glucose, maltose and maltotriose was added to Kuchikami Rice Moromi. Increases and decreases of the microorganisms, the general composition, and
doi:10.6013/jbrewsocjapan1988.102.63
fatcat:q6hjrdh5w5fgvc5vyhehp4jy6m