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公益財団法人 日本醸造協会 | 論文
- Isolation of Flavor-producing Saccharomyces cerevisiae Strains from Cherries by the Use of Phylogenetic Analysis.
- Sake Brewed from Purple-black Rice Using Saccharomyces cerevisiae Strains from Cherry Fruits.
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- The Ability to Decolorize Wastewater from a Molasses Alcohol Distillery with culture stocks of Lactic Acid Bacteria strains.
- :Studies on the Shaoxingjiu (Part 1)