Effects of Storage Temperature and Ethanol Concentration on the Inactivation of Glucoamylase in Fresh Sake
生酒中グルコアミラーゼ失活に及ぼす保存温度, エタノール濃度の影響

Takemi OKAMOTO, Sadatoshi YUDA, Michio TASHIRO, Tomoaki KOYANO
1989 JOURNAL OF THE BREWING SOCIETY OF JAPAN  
doi:10.6013/jbrewsocjapan1988.84.491 fatcat:t4o3as5s4jhlvlmz6p2u26tcjy