Study on the control of shochu flavour(IV). Effects of koji Ratio on the Formation of Flavour during Rice Shochu Fermentation.

SAIGUSA TSUNAHIKO; YAMAGAMI MASAHIRO; OKAMURA SHIGEMICHI; HARADA MICHIO

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J-GLOBAL ID：200902104568788780 Reference number：95A0349650

Study on the control of shochu flavour(IV). Effects of koji Ratio on the Formation of Flavour during Rice Shochu Fermentation.

焼酎の香気制御に関する研究(第4報) 麹,掛仕込米焼酎の香気生成に及ぼす麹歩合の影響

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Volume： 73 Issue： 2 Page： 105-108 Publication year： Mar. 1995
JST Material Number： G0440B ISSN： 0919-3758 CODEN： SEKAEA Document type： Article
Article type：短報 Country of issue： Japan (JPN) Language： JAPANESE (JA)

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