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Impact of fermentation temperature on the quality and sensory characteristics of imo-shochu
Impact of fermentation temperature on the quality and sensory characteristics of imo-shochu
2021
Genqiao Liu
Juna Serikawa
Kayu Okutsu
Yumiko Yoshizaki
Taiki Futagami
Hisanori Tamaki
Kazunori Takamine
Keywords:
Sensory system
Chemistry
Saccharomyces cerevisiae
Fermentation
Food science
quality
Correction
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