糖化後発酵法による醸造酒の製造に関する研究 V 酵母による高級アルコール,酢酸イソアミル生成に及ぼすアミノ酸の影響
Studies on the brewing of alcoholic beverage by the system of fermentation following after saccharification. V Effects of amino acid composition on higher alcohols and isoamyl acetate formation by a yeast.