{"title":"Comparison of the volatile composition of shochu using koji exhibited in the Honkaku Shochu Contest","authors":"H. Fukuda, Jinshun Han, O. Yamada","doi":"10.6013/jbrewsocjapan.112.343","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":"46 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Society of Brewing, Japan","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.6013/jbrewsocjapan.112.343","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
