Impact of solid‐state saccharification on the flavor of rice‐flavor baijiu
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Published in Journal of food science (01.11.2021)
Published in Journal of food science (01.11.2021)
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Correlation between key aroma and manufacturing processes of rice-flavor baijiu and awamori, Chinese and Japanese traditional liquors
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Published in Food bioscience (01.12.2021)
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Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu
Yin, Xuan, Yoshizaki, Yumiko, Kurazono, Shugo, Sugimachi, Mina, Takeuchi, Haruka, Han, Xing-Lin, Okutsu, Kayu, Futagami, Taiki, Tamaki, Hisanori, Takamine, Kazunori
Published in Food Science and Technology Research (01.01.2020)
Published in Food Science and Technology Research (01.01.2020)
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Journal Article
Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, Awamori and kome-shochu
Xuan YIN, Yumiko YOSHIZAKI, Shugo KURAZONO, Mina SUGIMACHI, Haruka TAKEUCHI, Xing-Lin HAN, Kayu OKUTSU, Taiki FUTAGAMI, Hisanori TAMAKI, Kazunori TAKAMINE
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.05.2020)
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.05.2020)
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