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Effect of fermentation temperature and polishing yield on amounts of sulfur compounds accumulated in various yeasts for sake production
清酒醪における発酵温度と精米歩合が各種酵母の含硫物動向に与える影響
2006
JOURNAL OF THE BREWING SOCIETY OF JAPAN
清酒醪における発酵温度と精米歩合が各種酵母の含硫物動向に与える影響
Preserved Fulltext
Effect of fermentation temperature and polishing yield on amounts of sulfur compounds accumulated in various yeasts for sake production.
doi:10.6013/jbrewsocjapan1988.101.776
fatcat:eg525g5tljeptdlkkkuykzmqhq