Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto)

Moyu Taniguchi, Yoshifumi Takao, Hiroshi Kawasaki, Tasuku Yamada, Eiichiro Fukusaki

Journal of Bioscience and Bioengineering · 2020 · 15 citations · 12 references

Concepts

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