Suppression of yeast growth by accumulated glucose, and formation of glycerol during all-koji shochu fermentation.

✍ Scribed by Tsunahiko Saigusa; Yoshihiko Endo; Shigemichi Okamura; Michio Harada

• Book ID: 113397295
• Publisher: Elsevier Science
• Year: 1994
• Tongue: English
• Weight: 121 KB
• Volume: 77
• Category: Article
• ISSN: 0922-338X
• DOI: 10.1016/0922-338x(94)90165-1