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3Ea07 泡盛におけるもろみ生酸菌の低沸点香気成分への影響(醸造学,醸造工学,一般講演)
3Ea07 泡盛におけるもろみ生酸菌の低沸点香気成分への影響(醸造学,醸造工学,一般講演)
2008
masatosi tukahara
akira takayosi
tomotika inami
takasi tomiki
makiko takayosi
tada syou tokasiki
Keywords:
Lactic acid fermentation
Biochemistry
Fermentation
Chemistry
Food science
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