{"title":"カプロン酸生産菌群や乳酸菌添加による香気性豊かな米焼酎製造および環境調和型プロセスの開発","authors":"Li Tan, Hua-wei Yuan, Kenji Kida","doi":"10.6013/jbrewsocjapan.113.476","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"98 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Society of Brewing, Japan","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.6013/jbrewsocjapan.113.476","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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