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Modeling the sake brewing characteristics of rice from brow..:
Kobayashi, Takuji
;
Kumazaki, Tsutomu
;
Morikawa, Kana
...
Journal of Bioscience and Bioengineering. 134 (2022) 2 - p. 116-124 , 2022
Link:
https://doi.org/10.1016/j.jbiosc.2022.04.007
RT Journal T1
Modeling the sake brewing characteristics of rice from brown rice metabolites
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jbiosc.2022.04.007&Exemplar=1&LAN=DE A1 Kobayashi, Takuji A1 Kumazaki, Tsutomu A1 Morikawa, Kana A1 Komatsu-Hata, Yuko A1 Okuda, Masaki A1 Takahashi, Masayuki A1 Saito, Ryota A1 Oda, Ken A1 Yazawa, Hisashi A1 Iwashita, Kazuhiro PB Elsevier BV YR 2022 SN 1389-1723 JF Journal of Bioscience and Bioengineering VO 134 IS 2 SP 116 OP 124 LK http://dx.doi.org/https://doi.org/10.1016/j.jbiosc.2022.04.007 DO https://doi.org/10.1016/j.jbiosc.2022.04.007 SF ELIB - SuUB Bremen
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