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Preservation of Sake Quality by Decreasing the Dissolved Oxygen Concentration
Preservation of Sake Quality by Decreasing the Dissolved Oxygen Concentration
1999
Masashi Okamoto
Tooru Yamauchi
Syuntaro Yano
Naotaka Kurose
Sadao Kawakita
Kojiro Takahashi
Teruya Nakamura
Keywords:
Oxygen saturation
Inorganic chemistry
Chemistry
Environmental chemistry
Correction
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