Factors affecting the formation of isoamyl acetate during all-koji shochu fermentation
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- Saigusa
- 作成者
収録刊行物
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- Seibutsu-kogaku
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Seibutsu-kogaku 71 383-, 1993
詳細情報
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- CRID
- 1370851010398430473
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- データソース種別
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- Crossref