Application of aromatic red rice bran to rice wine brewing: Studies on red rice wine brewing (Part 2)

Journal of Fermentation and Bioengineering - Tập 72 - Trang 31-35 - 1991
Tatsuro Ueki1, Yuji Teramoto1, Riichiro Ohba1, Seinosuke Ueda1, Kiyoshi Yoshizawa2
1Department of Applied Microbial Technology, The Kumamoto Institute of Technology, Ikeda 4-22-1, Kumamoto 860, Japan
2Faculty of Brewing Science, Tokyo University of Agriculture, Sakuragaoka 1-1-1, Setagaya-ku, Tokyo 156, Japan

Tài liệu tham khảo

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