Oxidation-Reduction Potentials of Sake and Synthetic Sake. Part IX On the rH-Variation of Pressed Sake from the Mash

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Bibliographic Details
Published inNippon Nōgeikagaku Kaishi Vol. 35; no. 12; pp. 1207 - 1211
Main Authors MIYACHI, Noboru, KAYAHARA, Kenji
Format Journal Article
LanguageJapanese
Published Japan Society for Bioscience, Biotechnology, and Agrochemistry 1961
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ISSN:0002-1407
1883-6844
DOI:10.1271/nogeikagaku1924.35.12_1207