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Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation
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- YOSHIZAKI Yumiko
- 鹿児島大学
Bibliographic Information
- Title
- Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation
- Author
- Yen Yen Sally Rahayu, Yumiko Yoshizaki, Keiko Yamaguchi, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Yoshihiro Sameshima, and Kazunori Takamine
- Published
- 2017
- Resource Type
- journal article
Journal
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- Food chemistry
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Food chemistry 224 398-406, 2017
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Details 詳細情報について
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- CRID
- 1010000781860907778
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- Article Type
- journal article
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- Data Source
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- KAKEN