Oxidation-Reduction Potentials of Sake and Synthetic Sake Part V. On the Oxidation-Reduction Potentials in the “Yamahai-moto” and the Mash of Sake

Saved in:
Bibliographic Details
Published inNippon Nōgeikagaku Kaishi Vol. 31; no. 1; pp. 61 - 67
Main Authors MIYACHI, Noboru, KAYAHARA, Kenji
Format Journal Article
LanguageJapanese
Published Japan Society for Bioscience, Biotechnology, and Agrochemistry 1957
Online AccessGet full text

Cover

More Information
ISSN:0002-1407
1883-6844
DOI:10.1271/nogeikagaku1924.31.61