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Journal description
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Details for article 11 of 15 found articles
| Title: |
Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto) |
| Author: |
Taniguchi, Moyu Takao, Yoshifumi Kawasaki, Hiroshi Yamada, Tasuku Fukusaki, Eiichiro |
| Appeared in: |
Journal of bioscience and bioengineering |
| Paging: | Volume 130 () nr. 1 pages 63-70 |
| Year: |
2020 |
| Contents: | |
| Publisher: |
The Society for Biotechnology, Japan |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 11 of 15 found articles
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