Effects of water ratio on the formation of flavour during rice shochu fermentation : Note—Tsunahiko Saigusa∗, Masahiro Yanagami, Takashi Yoda, and Micho Harada (Nagareyama Plant, Kikkoman Corporation, 3–90 Nagareyama, Nagareyama-shi, Chiba 270-01) Seibutsu-kogaku 73: 291–293, 1995

• Book ID: 113397612
• Publisher: Elsevier Science
• Year: 1995
• Tongue: English
• Weight: 162 KB
• Volume: 80
• Category: Article
• ISSN: 0922-338X
• DOI: 10.1016/0922-338x(95)93227-b