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Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi.

著者：

Hayashi K, Kajiwara Y, Futagami T, Goto M, Takashita H.

題名：

発表情報：

J Fungi (Basel). 巻: 7 号: 7 ページ: 517

キーワード：

概要：

抄録：

Author：

Hayashi K, Kajiwara Y, Futagami T, Goto M, Takashita H.

Title：

Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi.

Announcement information:

J Fungi (Basel). Vol: 7 Issue: 7 Page: 517