JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Online ISSN : 2186-4004
Print ISSN : 0369-416X
ISSN-L : 0369-416X
Characteristics of Sake Made by Different Processes (Part 1)
Comparison of General and Minor Components, Amino Acids, Organic Acids, and Flavor Components
Motohiro IKEMI, Kyuichi SAITOH, Takeo KOIJUMI, Kikuo NOJIRO
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1981 Volume 76 Issue 12 Pages 831-834

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[in Japanese]

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© Brewing Society of Japan
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