吉村 侑子, 藤原 真紀, 中村 允
日本食品科学工学会誌
71
(4),
109-113,
2024-04-15
<p>The sake yeast strain “KODO” was isolated from the soil of Kumano Kodō, a world heritage site, and has been used in sake fermentation. In this study, we bred the strain to enhance the …
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