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JOURNAL OF THE BREWING SOCIETY OF JAPAN
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, anddoi:10.6013/jbrewsocjapan1988.102.63 fatcat:q6hjrdh5w5fgvc5vyhehp4jy6m