Oxidation-Reduction Potentials of Sake and Synthetic Sake Part VII. On the Oxidation-Reduction Potential Changes after Mixing Sake, Mash or “Moto” in Synthetic Sake

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Bibliographic Details
Published inNippon Nōgeikagaku Kaishi Vol. 31; no. 4; pp. 229 - 233
Main Authors MIYACHI, Noboru, KAYAHARA, Kenji
Format Journal Article
LanguageJapanese
Published Japan Society for Bioscience, Biotechnology, and Agrochemistry 1957
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ISSN:0002-1407
1883-6844
DOI:10.1271/nogeikagaku1924.31.4_229