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Production of Honbushi -like Flavor by the Fermentation of Nijiru

1995; Oxford University Press; Volume: 59; Issue: 11 Linguagem: Inglês

10.1271/bbb.59.2094

1347-6947

Hajime Yamauchi, Mikiharu Doi,

GABA and Rice Research

Journal Article Production of Honbushi-like Flavor by the Fermentation of Nijiru Get access Hajime Yamauchi, Hajime Yamauchi Marutomo Co., Ltd., 1696 Kominato, Iyo, Ehime 799–31, Japan Search for other works by this author on: Oxford Academic Google Scholar Mikiharu Doi Mikiharu Doi Marutomo Co., Ltd., 1696 Kominato, Iyo, Ehime 799–31, Japan Search for other works by this author on: Oxford Academic Google Scholar Bioscience, Biotechnology, and Biochemistry, Volume 59, Issue 11, 1 January 1995, Pages 2094–2096, https://doi.org/10.1271/bbb.59.2094 Published: 01 January 1995 Article history Published: 01 January 1995 Received: 26 May 1995