JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Online ISSN : 2186-4004
Print ISSN : 0369-416X
ISSN-L : 0369-416X
Relationship Between Humidity of Rice Koji and Aroma Components in Saké Moromi Mash During Fermentation
Changes of Aroma Components in Sake Moromi Mash (Part IV)
Motohiro IKEMI, Kyuichi SAITOH, Takeo KOIZUMI, Kikuo NOJIRO
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1985 Volume 80 Issue 5 Pages 355-357

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[in Japanese]

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© Brewing Society of Japan
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