Changes in the purity of cerulenin tolerant yeast and relations with the ethyl caproate content in a fermenting Shochu mash during repeating Sashimoto
2018
Mutou, T. (Brewing Society of Japan, Kita-ku, Tokyo (Japan)) | Inahashi, M. | Kizaki, Y. | Okazaki, N. | Ishikawa, T. | Akao, T.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 169-178
Language
Japanese
Note
7 tab.
7 fig.
22 ref.
Type
Journal Article; Journal Part
2024-12-20
2025-10-25
AGRIS AP
Data Provider
This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center
If you notice any incorrect information relating to this record, please contact us at [email protected]