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2004•JOURNAL OF THE BREWING SOCIETY OF JAPANOpen access

Sake Brewing Using Yeast Producing Sufficient Ethyl Caproate and Other Yeast

Shunsuke MIYAO

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Abstract

[in Japanese]

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[in Japanese]

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OpenAlex reports 2 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

[in Japanese]

Key concepts: Brewing, Yeast, Food science, Chemistry, Biochemistry, Fermentation

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