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Shugo Kurazono

Kagoshima University

3

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8

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Characterization of Flavor Compounds in Rice-flavor baijiu , a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu

2020 Food Science and Technology Research
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Effect of Maturation Time on Koji-like Smell and Volatile Compounds of Barley Miso (Japanese Soybean Paste) during Fermentation

2019 Food Science and Technology Research
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Characterization of amylolytic enzyme overproducing mutant of Aspergillus luchuensis obtained by ion beam mutagenesis

2017 Journal of General and Applied Microbiology
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