Improvement of barley shochu flavor by controlling the glycerol concentration in the mash : Toshiro Omori∗, Taisuke Iwata, Yasufumi Umemoto, and Masahiko Shimoda (Research Laboratory, Sanwa Shurui Co. Ltd., 2231-1 Yamamoto, Usa-shi, Oita 879-04) Seibutsu-kogaku 73: 481–487. 1995

• Book ID: 113397924
• Publisher: Elsevier Science
• Year: 1995
• Tongue: English
• Weight: 170 KB
• Volume: 80
• Category: Article
• ISSN: 0922-338X
• DOI: 10.1016/0922-338x(96)87750-6