Effects of Temperature and Sake Components on the Production of Ethylcarbamate
酒中のカルバミン酸エチルの生成に及ぼす温度と酒質の影響

Kiyoshi YOSHIZAWA, Kojiro TAKAHASHI
1988 JOURNAL OF THE BREWING SOCIETY OF JAPAN  
doi:10.6013/jbrewsocjapan1988.83.69 fatcat:hrxkg5ublrff7auzue5shuuavm